Gluten-Free Tortellini with Cream Sauce

Indulge in the ultimate comfort food with this rich and satisfying Gluten-Free Tortellini with Cream Sauce recipe. Perfectly tender homemade gluten-free pasta envelopes a creamy ricotta, Parmesan, and spinach filling, creating irresistibly bite-sized pockets of flavor. The tortellini are then gently coated in a luscious garlic-infused cream sauce, enriched with melted Parmesan and a hint of nutmeg, for a dish that’s as elegant as it is comforting. With step-by-step instructions, including tips for crafting the gluten-free dough and forming the tortellini, this recipe is accessible for both seasoned cooks and adventurous beginners. Finished with a sprinkle of fresh parsley, this indulgent dish is perfect for gluten-free weeknight dinners or special occasions alike.

Nutriscore Rating: 55/100

Prep Time:90 mins

Cook Time:20 mins

Total Time:110 mins

Servings: 4

Ingredients

• 2 cups Gluten-free all-purpose flour
• 0.25 cup Tapioca starch
• 1 teaspoon Xanthan gum
• 0.5 teaspoon Salt
• 4 large Eggs
• 1 tablespoon Extra-virgin olive oil
• 1 cup Ricotta cheese
• 0.5 cup Parmesan cheese, finely grated
• 0.5 cup Fresh spinach, chopped
• 0.125 teaspoon Nutmeg
• 1 cup Heavy cream
• 2 tablespoons Unsalted butter
• 2 cloves Garlic, minced
• 0.25 teaspoon White pepper (optional)
• 2 tablespoons Fresh parsley, chopped (for garnish)

Directions

Step 1

In a large mixing bowl, whisk together the gluten-free all-purpose flour, tapioca starch, xanthan gum, and salt.

Step 2

Make a well in the center of the dry ingredients. Crack the eggs into the well and add the olive oil. Gradually mix the wet ingredients into the dry ingredients using a fork until a dough forms.

Step 3

Transfer the dough to a clean, gluten-free surface and knead for 5-7 minutes until smooth. If the dough is sticky, add a little more flour, 1 tablespoon at a time. Wrap the dough in plastic wrap and let it rest for 30 minutes.

Step 4

While the dough rests, prepare the filling by mixing ricotta cheese, grated Parmesan, chopped spinach, and nutmeg in a bowl. Set the filling aside.

Step 5

Divide the rested dough into two portions. Roll out one portion into a thin sheet, about 1/16 inch thick. Use a round cookie cutter (around 3-4 inches in diameter) to cut out small circles.

Step 6

Place 1 teaspoon of the filling in the center of each circle. Fold the dough over the filling to create a half-moon shape, sealing the edges by pressing gently. Bring the two corners of the half-moon together to form the tortellini shape, pinching firmly to seal. Repeat with remaining dough and filling.

Step 7

Bring a large pot of salted water to a boil. Cook the tortellini in batches for 3-4 minutes, or until they float to the top. Remove with a slotted spoon and set aside.

Step 8

In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

Step 9

Pour in the heavy cream and stir. Cook for 5 minutes, allowing the cream to thicken slightly. Add Parmesan cheese and a pinch of white pepper, stirring until the cheese melts into the sauce.

Step 10

Add the cooked tortellini to the skillet and gently toss to coat them in the cream sauce. Cook for an additional 2-3 minutes, allowing everything to blend.

Step 11

Serve immediately, garnished with fresh parsley and additional Parmesan cheese if desired.

Nutrition Facts

Serving size	(1192.6g)

Amount per serving	% Daily Value*
Calories	3397.7

Total Fat 198.8g	0%
Saturated Fat 108.6g	0%
Polyunsaturated Fat g
Cholesterol 1292.0mg	0%
Sodium 3666.3mg	0%
Total Carbohydrate 291.0g	0%
Dietary Fiber 9.3g	0%
Total Sugars 4.3g
Protein 105.8g	0%

Vitamin D 164IU	0%
Calcium 2520.9mg	0%
Iron 7.6mg	0%
Potassium 861.1mg	0%

*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.

Source of Calories

Fat: 53.0%

Protein: 12.5%

Carbs: 34.5%