Gluten-Free Veal Tortellini

Delight in the comforting yet elevated flavors of this *Gluten-Free Veal Tortellini* recipe, a perfect fusion of indulgence and dietary mindfulness. Handcrafted from scratch, the tender gluten-free pasta dough is made using a blend of gluten-free flour, xanthan gum, and fresh eggs, ensuring the perfect texture without compromising on flavor. Encased within each delicate tortellini is a rich, savory filling of ground veal, creamy ricotta, and tangy Parmesan, seasoned with fragrant garlic, parsley, and a touch of nutmeg for added depth. These elegant pasta parcels are quick to cook and pair beautifully with your choice of gluten-free sauces, from a light olive oil drizzle to a hearty marinara. Whether you're serving an intimate dinner or a special gathering, this recipe combines the authenticity of homemade pasta with the needs of a gluten-free lifestyle.

Nutriscore Rating: 67/100

Prep Time:60 mins

Cook Time:10 mins

Total Time:70 mins

Servings: 4

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)

Directions

Step 1

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

Step 2

Make a well in the center of the flour mixture and crack the eggs into the well. Add the olive oil.

Step 3

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.

Step 4

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.

Step 5

In a mixing bowl, combine the cooked veal, Parmesan cheese, ricotta cheese, minced garlic, parsley, black pepper, and nutmeg. Mix thoroughly and set aside.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Wrap the sealed half-moon around your finger and press the ends together to create the classic tortellini shape.

Step 10

Repeat the rolling, filling, and shaping process with the remaining dough and filling.

Step 11

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.

Step 12

Serve the tortellini with your favorite gluten-free sauce or simply with a drizzle of olive oil and grated Parmesan cheese.

Nutrition Facts

Serving size	(1799.6g)

Amount per serving	% Daily Value*
Calories	2225.0

Total Fat 95.1g	0%
Saturated Fat 33.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1033.4mg	0%
Sodium 7258.3mg	0%
Total Carbohydrate 230.5g	0%
Dietary Fiber 8.5g	0%
Total Sugars 1.1g
Protein 114.8g	0%

Vitamin D 160IU	0%
Calcium 1138.0mg	0%
Iron 9.1mg	0%
Potassium 1380.0mg	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: 38.3%

Protein: 20.5%

Carbs: 41.2%