Gluten-Free Tortelloni – Homemade Pasta Made Simple
Tortelloni, the oversized cousin of tortellini, are pillowy pasta parcels stuffed with flavorful fillings. Traditionally, they are made with wheat pasta, but with this gluten-free recipe, you can enjoy tender, delicate pasta without compromising taste or texture. Perfect for family dinners, special occasions, or Italian-themed meals, these tortelloni can be filled with cheese, spinach, mushrooms, or your favorite combination.
With a little patience and the right technique, gluten-free tortelloni can be just as satisfying as traditional pasta—soft, hearty, and ready to pair with your favorite sauces.
Why You’ll Love Gluten-Free Tortelloni
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Soft, tender, and pillowy texture
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Customizable fillings (cheese, vegetables, or meat)
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Perfect for soups, creamy sauces, or light olive oil dressings
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Suitable for gluten-intolerant or celiac-friendly meals
These tortelloni are fresh, homemade, and far superior to store-bought gluten-free pasta, which often lacks elasticity and flavor.
Ingredients (Serves 4)
Gluten-Free Pasta Dough
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2 cups gluten-free all-purpose flour blend (plus extra for dusting)
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2 large eggs
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1 tablespoon olive oil
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½ teaspoon salt
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2–4 tablespoons water (as needed to form dough)
Filling Ideas
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Spinach & Ricotta: 1 cup cooked spinach (well-drained) + 1 cup ricotta + ½ cup grated Parmesan + salt, pepper, nutmeg
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Mushroom & Cheese: 1 cup sautéed mushrooms + ½ cup ricotta + ½ teaspoon thyme
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Pumpkin & Sage: 1 cup roasted pumpkin purée + ½ cup ricotta + pinch nutmeg
To Serve
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2 tablespoons butter
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Fresh sage leaves or your favorite sauce (marinara, cream, or pesto)
How to Make Gluten-Free Tortelloni
Step 1: Make the Pasta Dough
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In a large bowl, combine gluten-free flour and salt.
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Make a well in the center and add eggs and olive oil.
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Mix gradually, adding water 1 tablespoon at a time until a soft, pliable dough forms.
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Knead lightly on a floured surface until smooth. Wrap in plastic wrap and rest for 20 minutes.
Step 2: Prepare the Filling
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Choose your preferred filling.
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Combine ingredients in a bowl, seasoning carefully with salt, pepper, and nutmeg or herbs.
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Mix until smooth and uniform.
Step 3: Roll Out the Dough
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Divide dough into small portions.
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Roll each portion into a thin sheet (about 1–2 mm thick) using a rolling pin or pasta machine.
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Dust generously with gluten-free flour to prevent sticking.
Step 4: Cut and Fill Tortelloni
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Using a cookie cutter or knife, cut the dough into 3-inch squares or circles.
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Place a small teaspoon of filling in the center of each square.
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Fold the dough over to form a triangle or half-moon, pressing edges to seal.
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Bring the two corners together to form a rounded tortelloni shape, pressing gently to seal.
Step 5: Cook the Tortelloni
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Bring a large pot of salted water to a gentle boil.
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Carefully add tortelloni, cooking 3–5 minutes or until they float to the surface.
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Remove with a slotted spoon and drain.
Step 6: Serve
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Melt butter in a skillet, add fresh sage leaves, and sauté for 1–2 minutes.
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Toss cooked tortelloni in the butter and serve immediately.
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Garnish with Parmesan or drizzle your favorite sauce over the top.
Tips for Perfect Gluten-Free Tortelloni
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Rest your dough to improve elasticity
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Don’t overfill—too much filling can cause tearing
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Work on a floured surface to prevent sticking
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Cook gently—gluten-free pasta can be delicate
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Serve immediately for best texture
Filling Variations
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Ricotta & Herb: Ricotta, parsley, basil, and a pinch of salt
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Cheese & Sundried Tomato: Ricotta, mozzarella, chopped sundried tomatoes
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Spinach & Walnut: Spinach, ricotta, finely chopped walnuts, and Parmesan
Serving Suggestions
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Toss in melted butter with fresh sage for a simple, elegant plate
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Serve with creamy Alfredo sauce or light tomato sauce
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Pair with roasted vegetables or a fresh green salad
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Finish with a sprinkle of Parmesan or toasted pine nuts
Storage & Freezing
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Refrigerator: Store fresh uncooked tortelloni for up to 1 day
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Freezer: Freeze uncooked tortelloni on a tray until solid, then transfer to a sealed container (up to 2 months)
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Cook from frozen: Boil an extra minute or two until tender
Final Thoughts
Making gluten-free tortelloni at home is easier than you might think, and the results are far superior to store-bought versions. With soft, tender pasta, rich fillings, and versatile serving options, these tortelloni are perfect for weeknight dinners, festive occasions, or Italian-themed meals.
They may take a little patience to shape, but the reward is a fresh, flavorful, gluten-free pasta dish that’s sure to impress family and friends.