Gluten-Free Tortellini with Pesto

Treat yourself to an indulgent yet wholesome Italian-inspired meal with this **Gluten-Free Tortellini with Pesto** recipe. Crafted from a delicate gluten-free dough made with tapioca starch and a touch of olive oil, these homemade tortellini are filled with a creamy blend of ricotta and Parmesan cheese. Tossed in a vibrant, aromatic pesto sauce bursting with fresh basil, garlic, and the nuttiness of pine nuts, this dish offers a harmonious balance of flavors and textures. Perfect for anyone seeking a gluten-free alternative without compromising on authenticity, this recipe combines traditional pasta-making techniques with modern dietary needs. Ready in just over an hour, it’s a stunning choice for dinner parties or family meals. Serve warm with a sprinkle of Parmesan for a flavorful, satisfying experience!

Nutriscore Rating: 61/100

Prep Time:60 mins

Cook Time:10 mins

Total Time:70 mins

Servings: 4

Ingredients

• 2 cups Gluten-free all-purpose flour mix (with xanthan gum)
• 0.25 cups Tapioca starch
• 3 pieces Large eggs
• 1 tablespoon Olive oil
• 1 cup Ricotta cheese
• 0.5 cup Grated Parmesan cheese
• 2 cups Fresh basil leaves
• 2 pieces Garlic cloves
• 0.25 cups Pine nuts
• 0.5 cups Extra virgin olive oil (for pesto)
• 1 teaspoon Salt
• 0.25 teaspoon Ground black pepper
• 2 tablespoons Water (as needed for pasta dough)

Directions

Step 1

In a large bowl, combine the gluten-free all-purpose flour mix and tapioca starch. Form a well in the center of the flour mixture.

Step 2

Crack the eggs into the well and add 1 tablespoon of olive oil. Using a fork or your hands, slowly incorporate the flour into the eggs until a dough begins to form.

Step 3

Knead the dough on a lightly floured surface for about 5 minutes until it is smooth. Add 1-2 tablespoons of water if the dough is dry or crumbly.

Step 4

Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.

Step 5

While the dough rests, prepare the filling. In a medium bowl, mix the ricotta cheese and grated Parmesan cheese. Season with a pinch of salt and pepper, then set aside.

Step 6

To make the pesto, combine basil leaves, garlic cloves, pine nuts, and a pinch of salt in a food processor. Blend until finely chopped. With the processor running, slowly drizzle in 0.5 cups of extra virgin olive oil until the pesto is smooth. Set aside.

Step 7

Once the dough has rested, roll it out on a floured surface to about 1/16-inch thickness. Use a round cutter (about 3 inches in diameter) to cut out circles of dough.

Step 8

Place 1 teaspoon of the ricotta filling in the center of each dough circle. Fold the circle in half to form a semi-circle, pressing the edges to seal. Bring the two pointed edges of the semi-circle together to form a tortellini shape, pinching them to seal.

Step 9

Bring a large pot of salted water to a boil. Cook the tortellini in batches for about 3-4 minutes or until they float to the surface.

Step 10

Drain the cooked tortellini and toss them gently with the pesto sauce.

Step 11

Serve immediately with an additional sprinkle of grated Parmesan cheese if desired. Enjoy!

Nutrition Facts

Serving size	979.2 grams (979.2g)

Amount per serving	% Daily Value*
Calories	3257

Total Fat 211.50g	271%
Saturated Fat 50.00g	250%
Polyunsaturated Fat 12.80g
Cholesterol 749mg	250%
Sodium 3515mg	153%
Total Carbohydrate 268.60g	98%
Dietary Fiber 10.60g	38%
Total Sugars 5.10g
Protein 81.50g	163%

Vitamin D 120IU	600%
Calcium 1640mg	126%
Iron 11mg	61%
Potassium 944mg	20%

*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: 57.6%

Protein: 9.9%

Carbs: 32.5%