Gluten Free Ravioli — Fast and Easy

September 4, 2013 by  
Filed under Gluten Free Products


I love ravioli and Conte’s Pasta Gluten Free Spinach and Cheese Ravioli definitely meet my requirements for deeee-li-shuzsss !  These are so good. I can close my eyes and feel like I am in an Italian restaurant.

Takes 10 minutes all together. This is the fastest easiest meal for when I am feeling lazy and don’t want to spend much time cooking. 

I will teach you a few ways that I prepare them.

First, boil the water. When boiling, put in the ravioli. Stir GENTLY, these ravioli are not sturdy. Keep your eye on them and the water — not too hot and forceful because they easily break open. Remove them as soon as the look like they are going to burst. Takes about 8 minutes. Follow the directions for the first time and adjust to your own stove.

Pictured above is my lemon sage ravioli preparation. I put a swirl of olive oil (and butter, optional) in a small saucepan. Add garlic (chopped or powdered), salt, pepper, and half a lemon squeezed. In this case, I have added some sage leaves I clipped from my plant to my light lemony sauce. It takes a few minutes to heat up. That’s it. Pour it on your ravioli.

An even easier and simpler version is to not cook the above sauce and just put the ingredients directly on the ravioli. One less pan to clean!

Optional Ingredients I add when I have them are:

Chicken (boiled or fried). Broccoli, I toss in the boiling water with the ravioli at the beginning. Shrimp, I toss in the last two minutes with the ravioli. You can fry all kinds of sliced goodies in a sauce pan, sun dried tomatoes, mushrooms, onions, bell peppers, sausages… and add those ingredients on top of your ravioli. This all natural Cucina & Amore Bruschetta Artichoke spread tastes great heated up and added as a sauce, pictured aside… you can thin it with some cream, butter, or olive oil. Or you can use a classic pre-prepared jar of pesto sauce or tomato sauce — all are easy and great with Conte’s Pasta Ravioli.

Click to see and read the Conte’s Pasta Ravioli INGREDIENTS and full NUTRITIONAL FACTS.


Gluten-Free Shrimp Spinach Fettucini Pasta

July 20, 2011 by  
Filed under Gluten Free Recipes Fast Easy

A fast and easy fancy dinner to make is gluten-free fettucini pasta with shrimp and spinach.

The delicious noodles I often use are gluten-free Tinkyada Fettucini.

Boil the water. Put in the pasta. Stir, so it doesn’t stick together. Shortly after the water turns white and the noodles are limp, drain the noodles from the water.

While the noodles are cooking, put 1 to 3 tablespoons of butter and/or olive oil in a metal pan (don’t use non-stick), on low to medium heat, hot enough to cook, low enough not to smoke or burn food. Put your frozen or fresh peeled shrimp tail-off into the pan. 20 shrimp is a good number to match up with one packet of pasta. Squeeze 1/4 lemon on the shrimp. Dabble salt, pepper, garlic powder (or real garlic diced), basil (dried or fresh), and paprika.

Squeeze 1/2 lemon on the drained noodles.

Add the lemony noodles to the butter/oil and shrimp. Stir. Add rinsed clean spinach leaves. Add some more of same spices to noodles and spinach. Stir. Add about 5 tablespoons of finely grated parmesan. Stir until cheese is melted and evenly distributed. Add 4 tablespoons of milk. Stir continuously on low to medium heat until creamy.

Once you get the hang of this one, it is really fast, easy, and yummy. No more than 20 minutes to prepare. Great date night dinner.