Gluten-Free Tortellini with Tomato Sauce

Savor the comforting flavors of homemade Italian cuisine with this **Gluten-Free Tortellini with Tomato Sauce** recipe—perfect for those seeking a delicious, gluten-free twist on a classic dish. Featuring tender, handmade tortellini crafted from gluten-free flour and xanthan gum, these delicate pasta pockets are filled with a creamy blend of ricotta, Parmesan, and fresh parsley. Paired with a rich, slow-simmered tomato sauce infused with garlic, onion, and aromatic herbs, every bite is a celebration of flavor and texture. This dish is ideal for a cozy family dinner and is sure to impress guests with its authentic taste and gluten-free charm. Garnish with extra Parmesan and parsley for a restaurant-quality finish!

Nutriscore Rating: 60/100

Prep Time:50 mins

Cook Time:40 mins

Total Time:90 mins

Servings: 4

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

Directions

Step 1

In a mixing bowl, combine the gluten-free flour and xanthan gum. Form a well in the center.

Step 2

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.

Step 3

Wrap the dough in plastic wrap and let it rest for 20 minutes at room temperature.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

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.

Step 11

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

Serving size	(1013.7g)

Amount per serving	% Daily Value*
Calories	2279.7

Total Fat 115.1g	0%
Saturated Fat 45.2g	0%
Polyunsaturated Fat 1.3g
Cholesterol 974.8mg	0%
Sodium 5510.0mg	0%
Total Carbohydrate 248.0g	0%
Dietary Fiber 11.1g	0%
Total Sugars 6.7g
Protein 92.3g	0%

Vitamin D 160IU	0%
Calcium 2115.1mg	0%
Iron 8.1mg	0%
Potassium 862.5mg	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: 43.2%

Protein: 15.4%

Carbs: 41.4%