Gluten free ravioli – without a doubt one of the best gluten free alternatives we have found! Cooking it however, has been a real trial and error.

When we initially boiled it per instructions on the pack, it all fell apart. When we cooked it for a few minutes less, it held up, until we strained it, and tried to stir in a sauce.

I read online, that people were baking it in a tray, in a jar of sauce, so that it cooked in the sauce, and didn’t need to be stirred through or have the water strained. And this worked, but it needed to bake in the oven covered in foil for about 40 minutes, and ravioli has always been a quick dinner for me, on those nights when nothing goes to plan, and you need something quick and easy to fill the kids tummies.

Then one night, I accidentally solved the problem. When cooking two batches of ravioli (one gluten, and one gluten free), I accidentally turned the wrong ring off on the stove.

However, when I came back to the pot six minutes later, the pasta was cooked perfectly! After sitting in the boiled water to steam (with the lid on) for six minutes, the pasta was cooked and perfectly soft, but not falling apart! Even after being strained, and having the sauce stirred through, the pasta held up.

Ever since, I have brought the water to the boil, added the pasta, turned the water off, and placed a lid on the pot. It works every time.

For reference, we use the Latina fresh brand of gluten free ravioli. You can purchase it from both Woolworths and Coles for about $9.

(Yes, it’s expensive, and quite a small serve – it is definitely a sometimes food)

JO xo