Gluten Free Cheese Ravioli

Description

Pasta made with rice flour and eggs then filled with a flavorful blend of Fontina, Asiago, Parmesan and Imported Romano cheese.

At a Glance

Item Code

40650

Weight

2/5 lbs

Case Count

215 each

Dimensions

2.25"

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Recipe Ideas

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Gluten Free Cheese Ravioli with grilled Chicken and Alfredo Sauce

Ingredients (4 servings):

  • 32 ea. Gluten Free Cheese Ravioli
  • 1 lb. chicken breast, divided
  • 2 cups heavy whipping cream
  • 1 ½ cup grated Parmesan
  • Salt and pepper
  • 2 tbsp. butter
  • 1 garlic clove, whole
  • 2 tbsp. fresh Italian parsley, minced

Directions:

Season chicken with salt and pepper and grill with diamond marks. Set aside and keep warm. In a large skillet melt butter then add garlic and sauté until golden. Add cream and reduce by half. Fold in parmesan and stir until cheese is completely dissolved. Season with salt and pepper. Blanch ravioli for 3 minutes then strain and toss with Alfredo. Arrange ravioli onto serving plates. Top each plate with 4 oz. of chicken. Garnish with Parsley and serve immediately.

About the Dish:

“What is there not to like about Ravioli alla panna?! Alfredo Sauce, made of  panna (cream), and parmesan cheese is an American classic and popular sauce to serve with pasta. It compliments, without overpowering, the cheese filling of our Gluten Free Cheese Ravioli.”

Gluten Free Cheese Ravioli with Prosciutto wrapped Shrimp, Grilled Artichokes and Meyer Lemon Butter Sauce

Ingredients (4 servings):

  • 24 ea. Gluten Free Cheese Ravioli
  • 12 ea. large shrimp, peeled and deveined
  • 6 ea. Prosciutto slices
  • 8 oz. artichoke hearts
  • 2 ea. Meyer Lemon, divided
  • 1 shallot, minced
  • ½ lb butter, divided
  • 2 tbsp. fresh chives, minced
  • Salt and pepper
  • Evo

Directions:

Cut prosciutto slices in half, lengthwise. Wrap each slice around shrimp. In a large skillet heat olive oil on medium heat and cook shrimp 2 minutes per side. Set aside and keep warm. Grill artichokes and keep warm. In a double boiler, place shallots with 1 tbsp. butter. Sweat shallots until soft, add juice and lemon zest from one lemon. Incorporate room temperature butter one tablespoon at a time. Careful for butter not to break, sauce should be foamy and smooth. Season sauce with salt and pepper. Blanch ravioli for 3 minutes, strain and toss in a skillet with lemon butter sauce. Arrange ravioli onto serving plates, Add artichokes and prosciutto wrapped shrimp. Garnish with chives and lemon zest.

About the Dish:

“Meyer lemons were first introduced to the United States from China in the early 20th century by Frank Meyer, from whom they also got their name. They are sweeter than other lemon varieties and are thought to be a cross between a regular lemon and a mandarin orange”

Gluten Free Cheese Ravioli with Roasted Tomatoes, Kalamata Olives and Feta

Ingredients (4 servings):

  • 32 ea. Gluten Free Cheese Ravioli
  • 10 ea. Fresh basil leaves, chiffonade
  • ½ cup pitted Kalamata olives, coarsely chopped
  • 1/3 cup Feta cheese crumbles
  • 3 garlic cloves, shaved
  • 2 tbsp. fresh thyme stemmed
  • 10 Roma tomatoes, quartered
  • 1 tbsp. light brown sugar
  • Evo
  • Salt and pepper

Directions:

In a bowl combine tomatoes with thyme, garlic, brown sugar, olive oil, salt and pepper. Toss to coat. Place tomatoes on a baking tray then bake for 30 minutes at 400 F or until tomato edge is caramelized. Puree 1/3 of roasted tomatoes and place sauce in a large skillet. Blanch ravioli for 3 minutes, strain and toss with roasted tomatoes, Kalamata olives and fresh basil. Serve immediately topped with feta cheese

About the Dish:

“This simple Mediterranean style dish incorporates several favorite flavorful ingredients, including tangy Kalamata olives.  Kalamata olives are named after the city of Kalamata in Southern Greece. Kalamata olives, which cannot be harvested green, must be hand-picked in order to avoid bruising.”

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