When is the last time you had gluten free ravioli? For me it has been over four years! Now, I love pasta, but I must admit that I didn’t eat it frequently in my pre-celiac days. But I do miss having it as an option.  Eating gluten free can mean less culinary options, or a compromise in flavor or texture. Thanks to Conte’s, ravioli is back on my “options”  list, and I don’t feel like I am compromising anything with this product.

I purchased this at my local Whole Foods in their freezer section. This gluten free pasta product comes in a non-resealable package, and contains 12 large circular ravioli.  To prepare, you boil the ravioli in salted water, just like you would any other gluten free pasta noodle. Through trial and error I discovered that cooking the ravioli for 10 minutes resulted in edges that were al dente, but not undercooked.  And can I just say how much I loved the filling? The  fresh tasting spinach and ricotta and romano cheeses were flavorful, and paired best with a brown butter or alfredo sauce. So good! The pasta itself was decent as well- very pale in color, but didn’t split or fall apart and had zero aftertaste.

This gluten free ravioli was a bit pricey at $7.99 for a bag that contains three servings. However, for myself, this  provided three meals since I am the only gluten free person in my home. I guess that isn’t so bad.  This is a great option if you want something warm, comforting and with minimal fuss.

Pros:  flavorful filling, cooks evenly, easy prep

Cons: pricey, need to be careful with cooking time

Rating: 4 stars

Where to Purchase:

Check your local Whole Foods or grocery store. Or, visit their website HERE for contact information to locate a store near you.

Nutritional Snapshot: 270 calories, 8 g, fat, 500 mg sodium, 40 g carbohydrate, 2 g. dietary fiber 2g ,  10 g  protein.

Ingredients: rice flour, corn starch, tapioca dextrin, xanthan gum, eggs, water, salt, canola oil, guar gum, sodium alginate, whole milk ricotta cheese, chopped spinach, romano cheese, eggs, water, salt

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Sorry readers! Due to a feed mistake, a giveaway from November 2009 was sent out via email by accident.. Yikes! But don’t worry, I plan to start up give-aways again starting in January 2011.

6 Responses to “Product Review: Conte’s Pasta Co. Spinach and Cheese Ravioli ( gluten free/ all natural)”

1. Stephanie
   November 7th, 2010 @ 6:58 am

   I haven’t had the spinach but I’ve had the plain cheese ravioli. I found the cheese to be a little bland so had to spice it up with some good pesto sauce.

2. Elizabeth
   November 7th, 2010 @ 11:37 am

   I’ve found the Conti ravioli to be pretty tasty, but it sticks to my teeth like glue!

3. Karen
   November 7th, 2010 @ 3:55 pm

   Elizabeth, it sounds like you had the same issue I had, getting the cooking time just right. How long did you cook it for?

   Stephanie, definitely try the spinach, it adds a nice flavor. I can see how the plain cheese would be bland!

4. Becke (Columbus Foodie)
   November 11th, 2010 @ 12:38 am

   Conte’s Pasta is made in my hometown (Vineland, NJ) so I had it all the time growing up. I think they even used to have a restaurant there too.

   I’ve never had their gluten-free pasta, but their regular stuff is delicious. And almost as pricey.

5. Sarina
   June 27th, 2011 @ 9:46 pm

   I recently had the frozen gluten free Gnocchi and the cheese lasagna. I was so disappointed. I know gluten free is not the same as wheat pasta but these frozen dishes are so horrible. They were tasteless, chalky and gummy. The tomato sauce was good but other than that, nearly completely inedible.

6. MaryLou Hurtado
   January 11th, 2012 @ 8:27 pm

   Didn’t even realize this kind of pasta existed till visiting my sister in Missouri. Their Hy-Vee store carried an array of gluten free products. I thought I was in heaven!!! I picked up the Spinach and Cheese ravioli. Oh my gosh it was delish. My niece who is not on a gluten free diet, said she liked them well enough to buy them for herself.
   Since being home I have tried to find them and haven’t had any luck.

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