Italian · Dinner
Fried Stuffed Pasta Pockets (Gluten-Free)
Crisp-fried gluten-free pasta pockets stuffed with braised ground beef, ricotta, and Parmesan, seasoned with garlic, oregano, and nutmeg. The rice-flour dough shatters on the outside while the filling stays rich and savory inside, served with warm marinara for dipping and scattered parsley.
$5
30 minsPrep
20 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
751Calories
34.1gProtein
40.5gFat
60.8gCarbs
5.8gSugar
4gFiber
952mgSodium
237mgChol
13.9gSat Fat
715mgPotassium
332mgCalcium
4.3mgIron
2.5mcgVitamin B12
8.8mgVitamin C
gluten-free
gluten-free
Instructions
1
Prep
Cook ground beef with half the garlic and oregano in a skillet over medium heat 6–8 minutes, breaking apart, until no pink remains and fat renders clear.
2
Build
Stir ricotta, Parmesan, remaining garlic, and nutmeg into cooled beef until evenly combined into a thick, scoopable filling.
3
Knead
Whisk rice flour, tapioca starch, and salt together, then work in egg and water until a smooth, non-sticky dough forms and knead 3 minutes.
4
Rest
Wrap dough in plastic and rest at room temperature 30 minutes until starches hydrate and dough stops tearing.
5
Stuff
Roll dough to 1/8 inch thickness, cut into 3–4 rounds, spoon filling onto each, fold over, and crimp edges shut with a fork.
6
Fry
Heat vegetable oil to 350°F in a deep pot over medium-high heat; fry pockets 3–4 minutes, turning once, until deep golden and crisp.
7
Drain
Lift pockets onto a paper-towel-lined plate and let excess oil drain 1 minute.
8
Simmer
Warm canned tomatoes with olive oil and salt in a small saucepan over medium-low heat 5 minutes until slightly thickened and glossy.
9
Plate
Arrange fried pockets on a plate, scatter with parsley, and serve with warm marinara alongside for dipping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g ground beef
- 2/3 cup150g ricotta
- 4 tbsp30g grated Parmesan
- 4 cloves4 cloves garlic
- 1 tsp1 tsp dried oregano
- 1/2 tsp1/2 tsp ground nutmeg
- 1 1/2 cup180g rice flour
- 1/2 cup60g tapioca starch
- 22 eggs
- 1/2 tsp1/2 tsp salt
- 1/2 cup120ml water, as needed for dough
- 1 cup240g canned tomatoes
- 2 tsp2 tsp olive oil
- 2 tbsp2 tbsp fresh parsley
- 4 cups960ml vegetable oil, for deep-frying
