- 300gr Rice flour plus some more to stretch the dough
- 2 egggs
- 35gr Honey
- 200ml Milk
- 16ml Extra-virgin Olive oil
- 1/2 pack of Gluten free baking powder
- Sugar for icing (optional)
For the Orange and ginger jam
- 1kg Bio oranges
- 300gr Honey
- 40gr Fresh Ginger
Peel the oranges, slice them nicely and put them in a casserole to cook on medium for 10 minutes. Add honey and grated ginger, and let it cook for about 40-45 minutes. Then, let it cool and use the jam to fill the tortelli. The jam left can be eventually put in a sterilized and nicely sealed jar to store in the fridge for a week maximum.
In a bowl mix flour with honey and baking powder. Whip the egg with milk and oil, then add to the flour mix. Stir it all nicely, adding some more flour if needed.
Divide the dough and create layers using a floured rolling pin. Fill with some jam, place them quite distant to one another. Cover with another layer, letting the air out of the inside and cutting the edges with a pastry crimper, to create some big Tortelli in a half-moon shape.
Lay the Tortelli on a baking tray covered with parchment paper. Bake at 190° C for about 5 minutes: they should be golden and slightly puffy.