Gluten-free tortellini are the perfect recipe for Christmas lunch as tradition dictates. The filling is the same as the classic ones, made with pork, prosciutto, mortadella, and parmesan. If you’re not familiar or in a hurry, try the broth raviolini as an excellent substitute for gluten-free tortellini.
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- Difficulty: Medium
- Cost: Medium
- Preparation time: 2 Hours
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 cups flour (for gluten-free pasta Farabella)
- 8 eggs
- 1 tbsp extra virgin olive oil
- 5 tbsp water
- 5 oz pork loin
- 5 oz prosciutto crudo, di Modena DOP
- 5 oz Mortadella di Bologna
- 5 oz Parmigiano Reggiano DOP (30 months)
- 1 knob butter
- 3.5 fl oz white wine
- salt
- pepper
- nutmeg
- 1 egg
Tools
- 1 Pan
- 1 Pasta Machine
- 1 Meat Grinder
- 1 Work Surface
- 1 Rolling Pin
Steps
Brown the pork loin cut into roughly 4-inch cubes with the knob of butter.
Season with salt and pepper.
Deglaze with white wine and continue cooking for about 20 minutes over medium heat with a lid.
Let cool and grind in a meat grinder or food processor with the “Prosciutto di Modena” and “Mortadella di Bologna”.
Add the parmesan, egg, and nutmeg.
Mix well until you get a homogeneous and slightly moist mixture.Place the flour in a mound on a work surface, add the eggs, oil, and water in the center.
Start beating the eggs with a fork and gradually incorporate the flour.
If the dough is too dry, add more water.
Form a dough ball and wrap it in plastic wrap. Let it rest for 15 minutes.
The egg pasta can also be prepared using a stand mixer.Cut a piece of dough and re-wrap the rest in plastic wrap.
Roll it out with a rolling pin or pasta machine.
Roll several times to the desired thickness, adjusting the pasta machine roller.
For the tortellini: cut strips of pasta 1 inch wide.
Divide into squares of 1 inch per side.
Place a pinch of filling on each square.
Fold into a triangle, pressing well on the sides.
Wrap the points around a finger, usually the pinky, and close.
Place the tortellini on a tray, keeping them well spaced.
WARNING: consult the Italian Celiac Association’s manual and read the ingredients carefully to ensure they do not contain gluten contamination.
Tips
They can be frozen directly on the tray.
Then store them in bags.
Keep in the freezer and cook directly from frozen.
FAQ (Questions and Answers)
Can I make gluten-free tortellini without lactose?
The recipe uses 30-month aged Parmigiano Reggiano with reduced lactose, but if that’s not enough, you can opt for longer aging or substitute it with a plant-based product. The butter knob can be replaced with 2 tablespoons of extra virgin olive oil.
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