Gluten-Free Tortellini with Tomato Sauce
Indulge in the rich flavors and comforting textures of gluten-free tortellini with homemade tomato sauce—perfect for pasta lovers seeking a wheat-free twist! This recipe features a tender, handmade gluten-free pasta dough infused with xanthan gum for elasticity, generously stuffed with creamy ricotta, nutty Parmesan, and fragrant parsley. Pair the delectable tortellini with a robust tomato sauce, simmered to perfection with garlic, basil, oregano, and a touch of red pepper flakes for subtle heat. Crafted from scratch, these gluten-free morsels are boiled until light and pillowy, then served with a ladle of warm, tangy sauce for a restaurant-worthy dish that’s as satisfying as it is wholesome. Whether you’re navigating dietary restrictions or simply exploring gluten-free cooking, this recipe promises an indulgent meal brimming with Italian-inspired flavors.
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 4 whole Large eggs
- 1 tablespoon Olive oil
- 1 cup Ricotta cheese
- 1 cup Grated Parmesan cheese
- 2 tablespoons Fresh parsley, finely chopped
- 0.5 teaspoon Ground black pepper
- 1.5 teaspoons Salt
- 1 28-ounce can Crushed canned tomatoes
- 3 cloves Garlic, minced
- 1 medium Onion, chopped
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 0.25 teaspoon Red pepper flakes
- 2 tablespoons Extra virgin olive oil
- 3 tablespoons Water
Instructions
In a mixing bowl, combine the gluten-free flour and xanthan gum. Form a well in the center.
Crack 3 eggs into the well, add 1 tablespoon of olive oil, and mix together with a fork until a dough forms. Knead the dough on a clean surface for 5-7 minutes, or until smooth. If the dough is too dry, add 1-2 teaspoons of water at a time.
Wrap the dough in plastic wrap and let it rest for 20 minutes at room temperature.
While the dough is resting, make the filling. In a medium bowl, combine ricotta cheese, grated Parmesan, parsley, 1/2 teaspoon of salt, and black pepper. Mix well and set aside.
To prepare the tomato sauce, heat 2 tablespoons of olive oil in a medium saucepan over medium heat. Add chopped onion and sauté until softened, about 5 minutes. Add minced garlic and cook for another minute.
Stir in crushed tomatoes, dried basil, dried oregano, red pepper flakes (optional), and 1 teaspoon of salt. Simmer for 20 minutes, stirring occasionally, until thickened.
After resting, divide the dough into 4 portions. Roll out one portion at a time on a floured surface (using gluten-free flour), until the dough is very thin.
Using a round cutter (about 3 inches in diameter), cut out circles from the dough. Place 1/2 teaspoon of the ricotta mixture in the center of each circle.
Lightly beat the remaining egg with 3 tablespoons of water to create an egg wash. Brush the edges of the dough circles with the egg wash, fold in half to form a half-moon, and press the edges to seal. Bring the two corners together and pinch to form tortellini. Repeat with the remaining dough and filling.
Bring a large pot of salted water to a gentle boil. Cook the tortellini in batches for 4-5 minutes, or until they float to the surface. Remove with a slotted spoon and transfer to a serving dish.
Serve the cooked tortellini hot with the warm tomato sauce spooned over the top. Garnish with additional Parmesan cheese and parsley, if desired.
Nutrition Facts
Calories |
2280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.1 g | 148% | |
| Saturated Fat | 45.2 g | 226% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 975 mg | 325% | |
| Sodium | 5510 mg | 240% | |
| Total Carbohydrate | 248.0 g | 90% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 6.7 g | ||
| Protein | 92.3 g | 185% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 2115 mg | 163% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 862 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
