Re: How I made the gf Ravioli from Costco - it worked great!

[Guest guest]

I was going to try the steamer method today but instead I deceded to

pan fry them pot-sticker-style by heating up a pan with olive oil on

medium heat, laying the raviolis in the pan, throwing in a little

water, and then covering it for a couple of minutes. I then turned

them and covered for another two minutes on low heat. Wow, even

tastier than yesterday's batch...

Joe

On Saturday, January 22, 2011, Dany <miscetc01@...> wrote:

>

> I bought the gf Ravioli from the Costo in

> Concord.

> (While there also saw gf guacamole and gf spinach

> dip but didn't investigate those closely as we were just on a mission to buy

> raviolis)

>

> I've made the ravioli twice now because ravioli is

> what my son has most been missing since going gf.

>

> (Just so folks know and can adjust for your own

> tastes, we prefer our pasta al dente - something I've found really

> difficult to do with gf pasta).  So if you like yours a little softer

> than al dente, simply cook it a little longer. But not much longer! These

> raviolis need less cooking than any other raviolis I've ever made.

>

> I brought the water to a boil then pulled the pan

> over to the other burner so it wasn't on the hot burner anymore. That way the

> water stopped bubbling but was still really hot. Turned the original hot

burner

> down to a low setting and then put the raviolis into the water - still with

the

> pan on the cold burner and then I put the pan back on the warm burner. I only

> left the raviolis in the water for about one minute total, then drained them

and

> then ran cold water over them very briefly. I figured it was enough to stop

> the outside, pasta part of the ravioli from cooking more but it would still

> be warm and the inside would stay hot. When I put it on our plates, the

raviolis

> were still very hot all over and perfectly cooked.

>

> First we ate them with just butter because we

> wanted to really see what the raviolis tasted like. Second time I lightly

coated

> with a simple, spicy tomato sauce because it was a late night meal that needed

> to be made fast but it tasted really good anyway. I think sauteed mushrooms

> would be great on top and a green or cucumber salad on the side. The raviolis

> were quite filling.

>

> My big advice with these raviolis is to

> not boil them at all. Generally even with 'regular' gluten raviolis one

> doesn't boil raviolis or they will burst, but with these they barely seem to

> need cooking so bring your water down to simmer or lower after it has boiled,

> drop the raviolis in, gently stir once or twice to make sure they are not

stuck

> together and thats all the stirring they need and then taste test your

> ravioli after just a minute for al dente or maybe two minutes otherwise to see

> if it is done enough. If not  yet cooked enough for your taste buds it will

> only need another minute or two to get to your taste/texture preference. Drain

> immediately.

>

> I hope this will help someone having trouble with

> the raviolis getting over cooked or falling apart. Im so glad that people

posted

> about these appearing at Costco or I never would have known as it hasn't been

a

> place Ive grocery shopped before.

>

>

>

>

>

>

>

>

>

>

--

Joe

http://sanbeiji.com/

[Guest guest]



That sounds great! Will do it that way next time.

Thanks, Dany

----- Original Message -----

From: Joe

Sent: Saturday, January 22, 2011 1:41 PM

Subject: Re: [ ] How I made the gf Ravioli from Costco - it worked great!

pan fry them pot-sticker-style by heating up a pan with olive oil onmedium heat, laying the raviolis in the pan, throwing in a littlewater, and then covering it for a couple of minutes. I then turnedthem and covered for another two minutes on low heat. Wow, eventastier than yesterday's batch...