In a large bowl, place the flour, xanthan gum and tapioca starch/flour, and whisk to combine well with a separate handheld whisk.

Create a well in the center of the dry ingredients. Add the eggs, egg yolks, olive oil and 1/3 cup warm water, and mix to combine. The dough should come together.

If there are any crumbly bits, add more remaining warm water by the quarter-teaspoonful until the dough holds together well when squeezed with your hands.

Knead together until the pasta dough is smooth and pliable. If it feels stiff, add a few more drops of water and mix in until pliable. It should be, at most, slightly sticky but mostly just smooth.

Transfer the pasta dough to a piece of plastic wrap, wrap it tightly and allow it to sit at room temperature for about 10 minutes. The dough will absorb more water and any remaining stickiness should dissipate.

Unwrap the dough, divide it in half and return half of it to the plastic wrap and wrap tightly to prevent it from drying out.

Place the remaining half of the pasta dough on a very lightly floured surface, sprinkle very lightly with more flour and roll into a rectangle about 1/4-inch thick. (See Recipe Notes.)

Flip and shift the dough often to prevent it from sticking, sprinkling only very lightly with more flour as necessary to allow movement.

Continue to roll out the dough until it is about 1/8-inch thick. Using a 2.5-inch round cookie or biscuit cutter, cut out rounds of dough. Place shaped rounds in a loose stack, and wrap them in plastic wrap or a moist tea towel to prevent them from drying out.

Remove and gather the trimmings, and reroll them as possible. If you sprinkle the dough with too much flour during shaping, you won’t be able to reroll the trimmings. Repeat with the remaining dough.

Place the filling ingredients in a medium bowl and mix well to combine. Set the bowl aside.

To make shaping and sealing the tortellini easier, using a small rolling pin or just your fingers, flatten the very edges of each round (about 1/4-inch) all around the perimeter.

Place the shaped rounds in a single layer on a clean, flat, dry work surface, working with about 6 at a time until you begin to move more quickly. Place about 1/4-teaspoon of filling in the center of each round.

Moisten the edges of each round with water in your fingertips, and fold each round in half, sealing in the filling, and making sure to squeeze out any air that might get trapped.

Using your pointer finger, gently pinch the filled pasta half moon in the middle, right in the center of the filling, and bring together the opposite edges of the moon, forcing the filled center to further pucker.

Moisten and press the edges together to seal. Repeat with the remaining rounds and filling.

Place all the shaped, raw tortellini in a single layer on a rimmed baking sheet. Cover with plastic wrap, and freeze until solid.

Transfer to a zip top freezer bag, and squeeze out as much air as possible. The tortellini can be boiled from frozen, but they'll take a bit longer to cook particularly since they'll stop the water from boiling at first.

Bring a large pot of heavily salted water to a rolling boil.

Place the filled and shaped tortellini pasta in the pot and stir to prevent the pasta from sticking to the bottom of the pot. Depending upon the size of your pot, you may have to cook the tortellini in batches to prevent crowding.

Boil for about 3 minutes, or until the tortellini float in the pasta water and have become more yellow in color.

Using a slotted spoon or spider strainer, remove the cooked tortellini from the pasta water, drizzle lightly with olive oil and toss to coat.

To serve over zucchini, trim the zucchini ends and cut into ribbons using a vegetable peeler, and toss the zucchini ribbons with olive oil and coarse salt to taste.

Also using a vegetable peeler, shave the Parmigiano-Reggiano cheese into ribbons, and toss with the zucchini.

Place the cooked tortellini on top of the zucchini and serve immediately.