After a few requests for a homemade gluten free tortellini recipe, I decided to make them. They are very much like ravioli, accept their crevices hold more sauce and they contain less filling. I suggest using a pasta maker for this recipe as it creates thinner pasta. I use the Marcato Atlas Wellness 150 Pasta Maker, as most serious pasta-makers use. (Don’t waste your money on the electric model as this dough is easy to handle and does not stick to the machine easily. I just roll it through and allow it to fall under the roller, accordion-style.) It is extremely difficult, at least for me, to roll the pasta thin enough by hand for tortellini. However, if you are not sure you will ever make pasta again, give the egg pasta recipe a try by hand. Then if you enjoy it, take a look at getting a machine. Meanwhile, my readers enjoy this pasta because it has a close to gluten-like texture, withstands reheating, even in soup, and doesn’t get mushy. Enjoy!
Homemade Gluten Free Tortellini Recipe
A traditional-style, homemade gluten free tortellini with your choice of fillings and sauces; a heavenly experienece.
To Make the Filling:
- Melt the butter in a medium sautè pan over medium-high heat. Add the onion and cook until soft and translucent.
- Add the bacon and cook for 1 minute, then add the ground meat and season with salt and pepper. Cook until the meat is brown, about 10 minutes, then remove from heat and let cool for 10 minutes.
- Transfer the cooked meat mixture to a food processor, add the eggs and grated cheese and pulse until well blended. Cover and refrigerate while you make the pasta dough.
To Make the Tortellini:
- Make the egg noodle pasta according to the instructions at the above link. Cut the pasta into squares approximately 2 x 2-inches. (It is extremely important that you roll the dough out extremely thin as you will be creating multiple layers of pasta dough. If you are using a pasta machine, roll it beginning on "0" and then increase the number each time you pass the dough through. Roll it to at least "6". If you can get it through "7"without tearing, that is ideal. However, if it does tear, ball the dough up again and roll out up to "6".)
- Dampen the edges by dipping a pastry brush or your finger dipped in water.
- Place 1 tablespoon of filling onto the middle of each square. Fold it in half from one corner to its opposite corner, forming a triangle. Be sure to eliminate any air pockets.
- With the straight edge towards you, fold in the left and right corners. Alternatively, you may wrap them around a straw or your baby finger. Fold the tip that sticks up toward the back, but do not flatten it. Transfer the completed tortellini to a baking sheet lined with parchment paper. You may cook them immediately or freeze them on the baking sheet. Once frozen, store the tortellini in a resealable storage bag. To cook frozen pasta, add to boiling water until tender.
- To cook the tortellini, add to boiling water with a splash of olive oil. Keep the water at a low boil (pasta still moving around) until tender, about 10 minutes, depending upon thickness of dough. To test the pasta for doneness, it should break apart easily with your fingernail. Drain and quickly and shortly rinse under running water to remove excess starch.
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