Gluten Free Pasta Receipes - DePuma's Gluten Free Pasta

Wild Mushroom Ravioli w/ Vegetables in a Mushroom Broth
Makes 2 servings

Preparation

  1. Heat the olive oil in a medium size pan over medium heat, add the shitake mushrooms and sauté for two minutes.

  2. Add the chopped garlic and sliced asparagus, after one minute add the broth.

  3. As the sauce is reducing (reduce heat to a slow simmer), cook the ravioli in a pot of salted boiling water until tender.

  4. Scoop the ravioli out of the water to prevent breaking and place on a plate.

  5. To finish the sauce add the cherry tomatoes and chopped parsley and season with salt and pepper.

  6. Pour the sauce over the ravioli and serve with grated parmigiano Reggiano.

Ingredients

1 package of DePuma's Gluten Free Wild Mushroom Ravioli
4 oz. Shitake mushroom, sliced
1 garlic clove, chopped
7 asparagus spears sliced into 1/2-inch pieces
7 cherry tomatoes cut into halves
1 ½ cup gluten free chicken or vegetable broth
1 tbs. extra virgin olive oil
1 tbs. fresh parsley, finely chopped
Salt and pepper to taste
Grated parmigiano reggiano cheese

Basil Pesto
Makes 4 servings

Preparation

  1. In a food processor puree basil with the pine nuts, cheese, and garlic. Slowly add the extra virgin olive oil.

  2. Season with salt and pepper.

  3. To serve this simply cook the pasta in a pot of salted boiling water, meanwhile sauté the pesto on low heat for three minutes, add ¼ cup of
    vegetable stock to make a smooth sauce.

  4. Once the pasta is cooked scoop it out of the water to prevent breaking and place on a plate and pour sauce over the pasta.

Ingredients

4 cups packed fresh basil leaves, washed well
½ cup pine nuts, toasted until golden brown
½ cup grated parmigiano Reggiano cheese
2 large garlic cloves, minced
½ cup extra virgin olive oil
Salt and pepper to taste

Puttanesca Sauce
Makes 4 servings

Preparation

  1. Heat olive oil in a large pot over medium heat. Add garlic and sauté for about one minute.

  2. Add tomatoes, olives, anchovies, capers, oregano and crushed red pepper.

  3. Simmer the sauce over medium-low heat until thickened, breaking up tomatoes with a spoon, about 8-10 minutes.

  4. Season with salt and pepper.

  5. Meanwhile cook your favorite DePuma's pasta in salted boiling water until tender.

  6. Drain the pasta and place on a plate, serve the sauce over the pasta and top with chopped parsley and serve with grated parmigiano Reggiano cheese.

Ingredients

¼ cup Extra virgin olive oil
4 garlic cloves, minced
1 28 oz. can peeled tomatoes
½ cup Kalamata olives, halved, pitted
3 anchovy fillets, chopped (optional)
1 ½ tablespoon drained capers
2 teaspoon fresh oregano, chopped
½ teaspoon crushed red pepper
2 tablespoon fresh parsley, chopped
Salt and pepper to taste

Tortellini with Sage Brown Butter Sauce
Makes 2 servings

Preparation

  1. Melt 2 tablespoons of butter in a medium pan over medium heat until golden brown and then add the sage.

  2. Once crispy reduce the heat and add the broth
    (Let the butter cool off for about 5 minutes before adding the broth to limit the amount of splatter).

  3. Add the remaining tablespoon of butter to thicken the sauce, and season with salt and pepper.

  4. Meanwhile cook the tortellini in salted boiling water until tender.

  5. Scoop the tortellini out of the pot and put in the pan with the sauce to coat the pasta.

  6. Once coated divide the pasta into two plates.

Ingredients

1 package DePuma's Gluten Free Tortellini
1 bunch of Sage, sliced very thin
3 tablespoon unsalted butter
¼ cup of chicken broth
Salt and pepper to taste

What's New This Month?

December 08, 2014
THE LAST DAY TO PLACE AN ORDER TO ARRIVE BEFORE CHRISTMAS IS
SUNDAY DECEMBER 14TH.(MIDNIGHT EST)
WE WILL NOT BE SHIPPING OUT PASTA ON THE WEEK OF THE 22ND.


November 12, 2014
ALL ONLINE AND PHONE ORDERS MUST BE PLACED BY THURSDAY NOV.20TH
TO GUARANTEE DELIVERY BEFORE THANKSGIVING


August 06, 2014
WE WILL BE CLOSED FOR VACATION
AUGUST 9TH-17TH.
ANY ONLINE ORDERS PLACED
AUGUST 6TH-17TH WILL BE SHIPPED AFTER WE COME BACK. THANK YOU!


January 17, 2014

DePuma's Shop Now Open!
Sunday- Closed
Monday-10-6
Tuesday- 10-6
Wednesday- 10-6
Thursday- 10-6
Friday- 10-5
Saturday- 9-1
268 Quinnipiac Ave. North Haven, CT 06473
203.891.5572


August 13, 2013

NUTRITIONAL INFORMATION HAS BEEN ADDED UNDER THE PRODUCT SECTION!!