Mushroom Free Gluten Free Cheese Tortellini
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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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