Low Sodium Gluten Free Cheese Tortellini

Total time1 hr 40 min

Prep time1 hr

Cook time10 min

Low Sodium Gluten Free Cheese Tortellini

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Ingredients

4 servings

For the dough

1 cup white rice flour
Bob's Red Mill Stone Ground White Rice Flour - 24 Oz Bob's Red Mill Whole Grain Brown Rice Flour - 24 Oz Bob's Red Mill Sweet White Rice Flour, 24 oz (680 g)Arrowhead Mills Organic Gluten Free Brown Rice Flour, 24 oz Goya Rice Flour - 24 Oz
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½ cup tapioca starch
¼ cup potato starch
1 tsp xanthan gum
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 large eggs
2 tbsp olive oil
2–3 tbsp cold water

For the filling

1 cup whole-milk ricotta cheese
½ cup parmesan cheese, finely grated
Chef's tip
Match the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving. If the recipe melts the cheese, choose a product labeled meltable.
1 large egg yolk
¼ tsp freshly grated nutmeg
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For the sauce

4 tbsp unsalted butter
8 fresh sage leaves
¼ tsp black pepper

For serving

parmesan cheese, finely grated, for serving (optional)
Chef's tip
Match the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving. If the recipe melts the cheese, choose a product labeled meltable.

Instructions

1
Make the filling: stir together the ricotta, Parmesan, egg yolk, nutmeg, salt, and black pepper in a small bowl until smooth and well combined. Cover and refrigerate while you prepare the dough.
2
Make the dough: whisk together the white rice flour, tapioca starch, potato starch, xanthan gum, and salt in a large mixing bowl. Make a well in the center and add the eggs and olive oil. Mix with a fork, then use your hands to bring the dough together, adding cold water 1 tablespoon at a time until the dough holds together without crumbling and is smooth and pliable — it should feel like soft Play-Doh, not sticky.

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