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GLUTEN FREE DOUGH: Domata living flour (rice flour, corn starch, tapioca dextrin, xanthan gum), eggs, water, salt, canola oil, guar gum, sodium alginate.
FILLING: Whole Milk Ricotta Cheese (pasteurized whole milk starter and salt), Romano Cheese (pasteurized sheeps milk, rennet, bacterial culture, salt), eggs, salt, parsley
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review by . March 19, 2010
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. …
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Conte's Gluten-Free Cheese Ravioli
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