Cooking and Serving: 45 minutes | 75 tortellini
Ingredients
Making fresh, gluten free tortellini | Tips for making the best gluten free tortellini | How to store gluten free tortellini
Description
Prep Time: 40 minutes | Cook Time: 5 minutes | Total Time: 45 minutes | Servings: 75 tortellini
Ingredients
Making fresh, gluten free tortellini
Tips for making the best gluten free tortellini
How to store gluten free tortellini
Gluten free tortellini ingredient substitution suggestions
Fresh Gluten Free Tortellini | Easy & Delicious Recipe
Gluten free flour – The gf pasta dough recipe is so simple, so the gluten
Tapioca starch/flour – Tapioca starch (also called tapioca flour) is already
Eggs – You’ll need 2 eggs and 2 egg yolks here to hold the gf pasta dough
Olive oil – I like to add 1 tablespoon of extra virgin olive oil to my fresh
Ricotta cheese – It’s classic to fill tortellini with ricotta cheese
Basil – Try tearing your fresh basil into small pieces with your hands, or
Instructions
HOW TO STORE GLUTEN FREE TORTELLINI
Making fresh stuffed gf pasta of any kind takes time and effort. I always.
recommend making a big batch, and storing some to serve another time. Here’s how.
REFRIGERATING RAW GLUTEN FREE TORTELLINI FOR LATER.
Once your raw tortellini have been shaped and stuffed, we’re no longer that.
concerned with them drying out as we’ll boil them in water to cook them, which.
will rehydrate them completely. You can refrigerate the raw dumplings in a.
single layer on a baking sheet, covered as best you can with plastic wrap, for.
at least a couple of days before boiling them.
REFRIGERATING LEFTOVER COOKED GLUTEN FREE TORTELLINI.
Once your fresh tortellini dumplings have been cooked fully, they may dry out in.
the refrigerator, and it’s more difficult to refresh them. If your filling is.
meat-free, your cooked tortellini can be kept at cool room temperature in a.
sealed container for a couple of hours.
If you do refrigerate them, seal them tight to keep them from drying out, and.
then saute them in a hot skillet with some oil before serving.
FREEZING GLUTEN FREE TORTELLINI
These raw, shaped and filled gf tortellini freeze really well. Place them in a.
single layer on a baking sheet in the freezer until frozen solid, then transfer.
to a well-sealed freezer safe zip top bag with as much air removed as possible.
DEFROSTING GF TORTELLINI
You can boil frozen raw tortellini right from frozen. It may take a few more.
minutes to boil them, though, so be patient.
Shaped raw tortellini frozen in a zip top bag on a blond surface.
raw tortellini frozen in a zip top bag on a blond surface.
GLUTEN FREE TORTELLINI INGREDIENT SUBSTITUTION SUGGESTIONS.
GLUTEN FREE, EGG FREE TORTELLINI.
You may be able to make fresh gluten free pasta more extra virgin olive oil in.
place of the egg yolks—and “chia eggs” in place of the whole eggs (for each egg,.
combine 1 tablespoon ground white chia seeds + 1 tablespoon lukewarm water in a.
small bowl, and allow the mixture to gel).
GLUTEN FREE, DAIRY FREE TORTELLINI.
The only dairy in this recipe is the ricotta cheese filling, which you can.
easily avoid don’t contain dairy are: mashed potatoes, ground beef with dairy-free cheese.
alternatives, grilled or sauteed vegetables, minced.
GLUTEN FREE, VEGAN TORTELLINI.
If you replace both the eggs and the dairy in these gf tortellini, your filled.
Raw shaped and filled tortellini pieces on white paper on tray.
shaped and filled tortellini pieces on white paper on tray.
FAQS
Tortellini is pasta shaped like a navel around fresh fillings, usually sold.
refrigerated fresh since the fillings don’t lend themselves to being dried.
Is tortellini gluten free?
No! Regular tortellini is made with fresh pasta made with wheat-based flour of.
FAQS
Tortellini is pasta shaped like a navel around fresh fillings, usually sold.
refrigerated fresh since the fillings don’t lend themselves to being dried.
Is tortellini gluten free?
No! Regular tortellini is made with fresh pasta made with wheat-based flour of.
Notes
* Flip and shift the dough often to prevent it from sticking, sprinkling only
very lightly with more flour as necessary to allow movement.
* Continue to roll out the dough until it is about 1/8-inch thick. Using a
2.5-inch round cookie or biscuit cutter, cut out rounds of dough. Place
shaped rounds in a loose stack, and wrap them in plastic wrap or a moist tea
towel to prevent them from drying out.
* Remove and gather the trimmings, and reroll them as possible. If you sprinkle
the dough with too much flour during shaping, you won’t be able to reroll the
trimmings. Repeat with the remaining dough.
FILL AND SHAPE THE PASTA
* Place the filling ingredients in a medium bowl and mix well to combine. Set
* To make shaping and sealing the tortellini easier, using a small rolling pin
or just your fingers, flatten the very edges of each round (about 1/4-inch)
all around the perimeter.
* Place the shaped rounds in a single layer on a clean, flat, dry work surface,
working with about 6 at a time until you begin to move more quickly. Place
about 1/4-teaspoon of filling in the center of each round.
* Moisten the edges of each round with water in your fingertips, and fold each
round in half, sealing in the filling, and making sure to squeeze out any air
that might get trapped.
* Using your pointer finger, gently pinch the filled pasta half moon in the
middle, right in the center of the filling, and bring together the opposite
edges of the moon, forcing the filled center to further pucker.
* Moisten and press the edges together to seal. Repeat with the remaining
TO STORE THE SHAPED, RAW TORTELLINI.
* Place all the shaped, raw tortellini in a single layer on a rimmed baking
sheet. Cover with plastic wrap, and freeze until solid.
* Transfer to a zip top freezer bag, and squeeze out as much air as possible.
The tortellini can be boiled from frozen, but they’ll take a bit longer to
cook particularly since they’ll stop the water from boiling at first.
TO COOK THE PASTA AND PREPARE FOR SERVING.
* Bring a large pot of heavily salted water to a rolling boil.
* Place the filled and shaped tortellini pasta in the pot and stir to prevent
the pasta from sticking to the bottom of the pot. Depending upon the size of
your pot, you may have to cook the tortellini in batches to prevent crowding.
* Boil for about 3 minutes, or until the tortellini float in the pasta water
and have become more yellow in color.
* Using a slotted spoon or spider strainer, remove the cooked tortellini from
the pasta water, drizzle lightly with olive oil and toss to coat.
* To serve over zucchini, trim the zucchini ends and cut into ribbons using a
vegetable peeler, and toss the zucchini ribbons with olive oil and coarse
* Also using a vegetable peeler, shave the Parmigiano-Reggiano cheese into
ribbons, and toss with the zucchini.
* Place the cooked tortellini on top of the zucchini and serve immediately.
For instructions on how to roll out the dough using a pasta machine, please see
this post on making gluten free egg noodles
Originally published on the blog in 2014. In 2022, pasta recipe tweaked
slightly, many photos, video, and much text added.
Nutrition information is automatically calculated, so should only be used as an
Overhead view of tortellini on a white plate
view of tortellini on a white plate