Frustrated by not being able to eat pasta because of a gluten free diet? Don't panic! We have prepared for you some delicious gluten free cheese tortellinis, they are so good that we have to share with you this simple recipe.
Ready to enjoy delicious & homemade fresh food?
Table of Contents
Ingredients for the Dough
- 1 and ¼ cups of Gluten-free All-Purpose Flour
- 1 teaspoon of salt
- 2 eggs at room temperature
- 1 tablespoon of olive oil
Ingredients for the Filling
- 8 oz of ricotta cheese
- 1 egg, room temperature
- half a cup of parmesan cheese
- half a teaspoon of salt
- 1 teaspoon dried basil
Directions
Step 1: We start by making the filling for our tortellini. We want to anticipate so that the gluten free tortellini pasta dough doesn't dry out too quickly when making the recipe, so we'll do it last.
In a bowl add the ricotta, egg, parmesan, basil and salt. Mix well to blend the filling. Once a nice smooth filling is obtained, it should be set aside in the fridge while you prepare the gluten-free pasta dough.
Step 2: To prepare a nice tortellini dough, add the gluten-free flour and salt to a mixing bowl. With a whisk, mix for a nice distribution of ingredients. In the center of the mixture, dig a well and put the 2 eggs at room temperature and a tablespoon of virgin olive oil.
Using a fork, start mixing the eggs and olive oil in the center of the bowl, then once a smooth mixture is obtained start to expand your movement to incorporate the gluten free flour little by little.
Finish kneading the dough by hand and correct with a little water or flour if the dough is too wet or too dry. It should be dry enough not to stick to your hand but wet enough not to crumble. The final dough should be a nice, uniform ball.
Roll out the dough roughly in plastic wrap (lightly flour the dough if necessary so that it doesn't stick to the plastic) and let it rest in the freezer for at least 30min before working on it.
Step 3: After the dough has rested, cut it into 6 sections. Keep one on the work surface while you put the others back in the freezer in their plastic wrap.
To roll out the dough, you can use a kitchen roller, but I advise you to use a pasta maker, which allows you to roll out the dough according to a programmed thickness by adjusting the machine.
Flour your gluten free dough before rolling it out to make sure it won't stick and start rolling out the dough. Throughout the process, you can add water or gluten free flour and rework the dough, which has the advantage of not hardening when worked, unlike a classic gluten free dough. The objective is to obtain a dough of about 2mm thickness.
Using a cookie cutter or a glass, cut out discs of dough, which will be used to shape our tortellini. Excess dough can be rolled out again, to cut out new discs.
Step 4: Place a third of a teaspoon of filling in each circle of dough. Be careful to place the filling in the center of the bottom half of the disk, as this is important for folding.
Using a small bowl filled with warm water, spread with your finger a little water all around the edge of the circles of dough, then fold the dough in half, closing it well on the previously placed filling.
To obtain the final shape of our gluten free tortellini, fold your half disk of dough by bringing the two corners together. Press gently to make the dough stick and check that the cheese tortellini is well sealed all around.
Tada! You have your jewel :p
Step 5: Repeat the above process for each remaining section of dough in the fridge and form all your tortellini. This recipe makes about 30 pieces of delicious tortellini.
Step 6: To cook your fresh cheese tortellini, plunge them in boiling water for 6 to 7 minutes. If you wish, you can freeze them before cooking to preserve them and eat them later. If you cook them frozen, the cooking time will be a little longer, count between 10 and 11 minutes.
Serve your tortellini with your favorite sauce, mushrooms, a nice cream, everything is possible.
Frequently Asked Questions
It is quite easy here to modify the ingredients according to your taste and preferences. First of all the gluten free all purpose flour can be different, there are many solutions such as rice flour (Read here the different gluten free flours).
The filling is easily modified, some will love to use spinach and pine seeds or imagine filling their tortellini with pumpkin. Our favorite alternative is a stuffing with tomato sauce and ground beef. Feel free to experiment with all kinds of toppings!
In our version, the ricotta cheese can be replaced by cream cheese, or any other kind of fresh cheese.
The advantage of making gluten free dough is that you don't have to worry about making the dough too hard, as there is no gluten in this dough, the gluten proteins can't overdevelop and cause the dough to harden. So you can adjust it until it reaches the consistency you like.
The use of eggs at room temperature in egg pasta is more than recommended because it allows to form the egg pasta dough much more easily, this one will compact with much more efficiency.
Gluten Free Tortellini Recipe
An amazing take on fresh gluten free tortellini! The time to make them will be well rewarded and everyone in the house will be pleased!
Ingredients
- For the dough
- 1 and ¼ cups of Gluten-free All-Purpose Flour
- 1 teaspoon of salt
- 2 eggs at room temperature
- 1 tablespoon of olive oil
- For the filling
- 8 oz of ricotta cheese
- 1 egg, room temperature
- half a cup of parmesan cheese
- half a teaspoon of salt
- 1 teaspoon dried basil
Instructions
Step 1: We start by making the filling for our tortellini. We want to anticipate so that the gluten free tortellini pasta dough doesn't dry out too quickly when making the recipe, so we'll do it last.
In a bowl add the ricotta, egg, parmesan, basil and salt. Mix well to blend the filling. Once a nice smooth filling is obtained, it should be set aside in the fridge while you prepare the gluten-free pasta dough.
Step 2: To prepare a nice tortellini dough, add the gluten-free flour and salt to a mixing bowl. With a whisk, mix for a nice distribution of ingredients. In the center of the mixture, dig a well and put the 2 eggs at room temperature and a tablespoon of virgin olive oil.
Using a fork, start mixing the eggs and olive oil in the center of the bowl, then once a smooth mixture is obtained start to expand your movement to incorporate the gluten free flour little by little.
Finish kneading the dough by hand and correct with a little water or flour if the dough is too wet or too dry. It should be dry enough not to stick to your hand but wet enough not to crumble. The final dough should be a nice, uniform ball.
Roll out the dough roughly in plastic wrap (lightly flour the dough if necessary so that it doesn't stick to the plastic) and let it rest in the freezer for at least 30min before working on it.
Step 3: After the dough has rested, cut it into 6 sections. Keep one on the work surface while you put the others back in the freezer in their plastic wrap.
To roll out the dough, you can use a kitchen roller, but I advise you to use a pasta maker, which allows you to roll out the dough according to a programmed thickness by adjusting the machine.
Flour your gluten free dough before rolling it out to make sure it won't stick and start rolling out the dough. Throughout the process, you can add water or gluten free flour and rework the dough, which has the advantage of not hardening when worked, unlike a classic gluten free dough. The objective is to obtain a dough of about 2mm thickness.
Using a cookie cutter or a glass, cut out discs of dough, which will be used to shape our tortellini. Excess dough can be rolled out again, to cut out new discs.
Step 4: Place a third of a teaspoon of filling in each circle of dough. Be careful to place the filling in the center of the bottom half of the disk, as this is important for folding.
Using a small bowl filled with warm water, spread with your finger a little water all around the edge of the circles of dough, then fold the dough in half, closing it well on the previously placed filling.
To obtain the final shape of our gluten free tortellini, fold your half disk of dough by bringing the two corners together. Press gently to make the dough stick and check that the cheese tortellini is well sealed all around.
Step 5: Repeat the above process for each remaining section of dough in the fridge and form all your tortellini. This recipe makes about 30 pieces of delicious tortellini.
Step 6: To cook your fresh cheese tortellini, plunge them in boiling water for 6 to 7 minutes. If you wish, you can freeze them before cooking to preserve them and eat them later. If you cook them frozen, the cooking time will be a little longer, count between 10 and 11 minutes.
Serve your tortellini with your favorite sauce, mushrooms, a nice cream, everything is possible.
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