I recently had the pleasure of meeting Mike Conte, the man behind Conte's Pasta Company. He really has a dedication to making great-tasting gluten-free products so that everyone can enjoy his family's Italian tradition. (The company added gluten-free products in 2007.) He explained to me how difficult it was to make a gluten-free pinched ravioli that didn't break along the inside seam where the filling puffs it out.
I had this in mind as I cooked the the Cheese Ravioli. I cooked it for longer than the recommended cooking time of 6-8 minutes because the thick outside dough wasn't getting soft enough. I watched it closely, though, thinking about what Mike Conte had said about that inside seam. Despite my longer cooking time, the ravioli stayed perfectly intact! And such pretty ravioli they are -- it was fun to sppon them out onto a plate and top with sauce.
They have a very good texture -- the dough a bit firm, and the insides soft. I could have used a little more flavor in the ravioli, even if just a little salt, but of course you can liven them up with your own special sauce. And perhaps that is what these ravioli are intended to be, but I still wanted them to have a little more taste.
Overall, if you are looking for a good gluten-free ravioli, I would recommend trying these, or the Spinach and Cheese Ravioli. Conte's also makes Cheese-Stuffed Shells, Potato/Onion Pierogies, Potato/Cheese/Onion Pierogies, Gnocchi, Manicotti, and Lasagna.
I found the Cheese Ravioli in the freezer section of Whole Foods. They can also be ordered online (and shipped frozen) on Gluten Free Mall.
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