I love my pasta, especially ravioli which is an all-time favorite in our household.
It’s those delicate pillows of dough that get me every time. As any big ravioli fan would do, I’ve tried just about every refrigerated and frozen brand out there; few have lived up to my expectations. While I’d love to make raviolis at home, I just don’t have the time. In addition, with a gluten-free daughter in the house, the idea of homemade raviolis is an even greater challenge.
Enter Manini’s fresh gluten-free ravioli. They produce the best ravioli’s I’ve come across, hands down. Even when compared with brands or local pasta companies that aren’t gluten-free, Manini’s three flavors of raviolis still reign supreme. It must be those fabulous ancient grains they use that make them so outstanding.
The first Manini’s gluten-free ravioli I tried were the portobello mushroom and cheese as my husband has a particular affinity for that flavor of ravioli.
While I’ve found other brands to be heavy and not comparable to restaurant quality, these were different and unexpected. So light and fabulous, with a delicate texture, and earthy, delicious mushroom flavor.
The first time we had them, I made the mistake of serving them with a red sauce, which masked their natural flavor. What was I thinking?
While I enjoy a good red sauce with the four cheese or spinach and cheese Manini’s ravioli (though they are equally as good with a simple butter sauce), I’ve found my favorite way to enjoy these particular “pillows” are lightly tossed with my homemade brown butter sage sauce. After a few taste-tests at home, my husband (who does not normally eat gluten-free) enjoys these raviolis even more so than what he orders at restaurants.
If you’re still skeptical, I urge you to try these gluten-free ravioli’s yourself because once you try them, I guarantee you’ll be engaging in some “pillow talk” of your own.
My Favorite Butter Sage Sauce
- 1 stick butter
- ¼ cup fresh, chopped sage leaves
- ½ teaspoon salt or more to taste
- ½ cup grated fresh parmigiano reggiano
- freshly ground pepper
Prepare the Manini’s portabella and cheese ravioli al dente according to package directions.
In large frying pan, melt the butter slowly until pale and golden. Add sage leaves and fry about 2 minutes. Add salt and pepper to taste. Toss sauce gently with ravioli and then sprinkle with parmigiano reggiano.
Serve with a great bottle of chardonnay or pinot grigio. Enjoy!
Find Manini’s fresh gluten-free pasta, breads and flour at Whole Foods and other fine markets. To find out where to buy their pasta visit their store locator or order online at www.maninis.com.
About the Author
Tami Silesky Rogers is a mom, foodie, award winning writer and frequent contributor to parenting magazines and websites focused on the emotional well being of teens. She also is a regular contributor to Seniorly.com, a website dedicated to seniors and aging well.