Gluten Free Cheese Tortellini
Homemade stuffed pasta is one of those projects that feels deeply satisfying, and this cheese-filled version with brown butter and crispy sage is absolutely worth the effort. The dough comes together from a blend of white rice flour, tapioca starch, and potato starch, with xanthan gum doing the work that gluten normally would — binding everything into a smooth, rollable dough that actually behaves. A 30-minute rest lets the starches fully hydrate, which makes all the difference between dough that tears and dough that rolls thin and folds cleanly around the filling. Inside each little ring is a creamy mixture of whole-milk ricotta, Parmesan, egg yolk, and a whisper of freshly grated nutmeg — simple, classic, and genuinely delicious. The brown butter and sage sauce takes only a few minutes to pull together while the last batch boils, and a splash of starchy pasta water helps it cling to every piece. This recipe makes 4 servings, so it's a great weekend dinner for the family or a special meal for two with leftovers you'll be excited about. If you've missed restaurant-style stuffed pasta since going wheat-free, this one is going to feel like a real win.
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Learn more →Ingredients
4 servings
For the dough
- 1 cup white rice flour
- ½ cup tapioca starch
- ¼ cup potato starch
- 1 tsp xanthan gum
- ½ tsp salt
- 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
- 1 large egg yolk
- ¼ tsp freshly grated nutmeg
- ¼ tsp salt
- 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)
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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