Gluten Free Pasta Receipes - DePuma's Gluten Free Pasta
Wild Mushroom Ravioli w/ Vegetables in a Mushroom Broth
Makes 2 servings
Preparation
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Heat the olive oil in a medium size pan over medium heat, add the shitake mushrooms and sauté for two minutes.
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Add the chopped garlic and sliced asparagus, after one minute add the broth.
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As the sauce is reducing (reduce heat to a slow simmer), cook the ravioli in a pot of salted boiling water until tender.
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Scoop the ravioli out of the water to prevent breaking and place on a plate.
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To finish the sauce add the cherry tomatoes and chopped parsley and season with salt and pepper.
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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
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In a food processor puree basil with the pine nuts, cheese, and garlic. Slowly add the extra virgin olive oil.
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Season with salt and pepper.
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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. -
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
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Heat olive oil in a large pot over medium heat. Add garlic and sauté for about one minute.
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Add tomatoes, olives, anchovies, capers, oregano and crushed red pepper.
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Simmer the sauce over medium-low heat until thickened, breaking up tomatoes with a spoon, about 8-10 minutes.
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Season with salt and pepper.
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Meanwhile cook your favorite DePuma's pasta in salted boiling water until tender.
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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
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Melt 2 tablespoons of butter in a medium pan over medium heat until golden brown and then add the sage.
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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). -
Add the remaining tablespoon of butter to thicken the sauce, and season with salt and pepper.
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Meanwhile cook the tortellini in salted boiling water until tender.
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Scoop the tortellini out of the pot and put in the pan with the sauce to coat the pasta.
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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
August 14, 2023
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