Gluten-Free Veal Tortellini
Indulge in the rich flavors of homemade Gluten-Free Veal Tortellini, a comforting Italian classic reimagined for gluten-free diets. This recipe combines a tender, from-scratch gluten-free pasta dough with a savory filling of ground veal, creamy ricotta, and aromatic spices like nutmeg and garlic. Perfectly shaped into delicate tortellini, these little pasta parcels are quick to cook and can be served with your favorite gluten-free sauce or a simple drizzle of olive oil and Parmesan. With its soft texture and robust flavors, this dish is sure to impress at a family dinner or special occasion. Whether you're avoiding gluten or just love pasta, this recipe is a must-try for true culinary enthusiasts!
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 1 teaspoon Salt
- 4 Large eggs
- 2 tablespoons Olive oil
- 0.5 pound Veal (ground)
- 0.25 cup Parmesan cheese (grated)
- 0.25 cup Ricotta cheese
- 2 cloves Garlic (minced)
- 2 tablespoons Fresh parsley (chopped)
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg
- 4 cups Gluten-free chicken broth (optional, for boiling)
Instructions
In a large mixing bowl, whisk together the gluten-free all-purpose flour, xanthan gum, and salt.
Make a well in the center of the flour mixture and crack the eggs into the well. Add the olive oil.
Using a fork, gradually incorporate the flour into the eggs until a dough forms. Then knead the dough for 5-7 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes at room temperature.
While the dough rests, prepare the filling. In a skillet over medium heat, cook the ground veal until browned and fully cooked. Drain any excess fat.
In a mixing bowl, combine the cooked veal, Parmesan cheese, ricotta cheese, minced garlic, parsley, black pepper, and nutmeg. Mix thoroughly and set aside.
Divide the rested dough into quarters. Roll out one portion at a time on a clean surface lightly dusted with gluten-free flour, keeping the remaining dough covered to prevent it from drying out. Roll the dough thin, about 1/16 inch thick.
Using a round cutter (about 3 inches in diameter), cut out circles from the rolled dough. Place 1 teaspoon of the veal filling in the center of each circle.
Lightly moisten the edges of the dough circles with water, then fold each circle in half to form a half-moon shape. Press the edges together firmly to seal.
Wrap the sealed half-moon around your finger and press the ends together to create the classic tortellini shape.
Repeat the rolling, filling, and shaping process with the remaining dough and filling.
To cook the tortellini, bring a large pot of salted water or gluten-free chicken broth to a boil. Add the tortellini and cook for 3-5 minutes, or until they float to the surface and are tender.
Serve the tortellini with your favorite gluten-free sauce or simply with a drizzle of olive oil and grated Parmesan cheese.
Nutrition Facts
Calories |
2225 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.1 g | 122% | |
| Saturated Fat | 33.1 g | 166% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1033 mg | 344% | |
| Sodium | 7258 mg | 316% | |
| Total Carbohydrate | 230.5 g | 84% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 1.1 g | ||
| Protein | 114.8 g | 230% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1138 mg | 88% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1380 mg | 29% | |
*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.
