Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

New Worst gluten-free Food Ever

BethM55

Recommended Posts

BethM55 Enthusiast
BethM55
Posted

With great anticipation tonight, we cooked a bag of Conte's gluten free, Spinach and Cheese Ravioli. All Natural, Wheat Free, Gluten Free. They should've added Taste Free, Made with Paste. GACK. Gluey, tasteless, sticky, thick, stick-to-your-teeth texture. I even tried sauteeing them in olive oil, but it just made them taste like crispy glue. 'Nuff said? In all fairness, the filling was pretty good. Strangely enough, the dogs liked the pasta part of it, but I didn't give them more than a taste, as I feared it would stop up their intestines. Put these on your 'do not buy' list. :(

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


modiddly16 Enthusiast
modiddly16
Posted

I actually love these and haven't had any of the complaints that you have here. I think Conte's products are definitely worth trying. To each his own I reckon!

BethM55 Enthusiast
BethM55
Posted
  • Author

I actually love these and haven't had any of the complaints that you have here. I think Conte's products are definitely worth trying. To each his own I reckon!

How do you cook them? Any differently than the package directions? We didn't put the whole tablespoon and a half of salt into the cooking water, as that seems excessive. Perhaps that was a factor. Maybe East coast water vs West coast water. Anyway, thanks for your reply, and I'm glad the product works for you!

modiddly16 Enthusiast
modiddly16
Posted

How do you cook them? Any differently than the package directions? We didn't put the whole tablespoon and a half of salt into the cooking water, as that seems excessive. Perhaps that was a factor. Maybe East coast water vs West coast water. Anyway, thanks for your reply, and I'm glad the product works for you!

Yea I just cook them per the package with some salt, not the amount on the package though, just enough to get it to boil like you would anytime you're cooking!

mamaw Community Regular
mamaw
Posted

wow, that is a first about Conte's ! Most people love Conte's....... sorry about your experience. were they maybe old????

mamaw

BethM55 Enthusiast
BethM55
Posted
  • Author

wow, that is a first about Conte's ! Most people love Conte's....... sorry about your experience. were they maybe old????

mamaw

No, they weren't old. Maybe it's because I don't like rice pasta in general? The memory of the paste-like taste and texture is still vivid... Wonder if they'd be better if simmered in chicken stock.

TrillumHunter Enthusiast
TrillumHunter
Posted

I really like these and I don't like rice pasta. Hmm, I do think they are tricker to cook. They can't boil too hard and there is a narrow window of deliciousness.

Did you cook them all or do you have some more to experiment with?

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


BethM55 Enthusiast
BethM55
Posted
  • Author

I really like these and I don't like rice pasta. Hmm, I do think they are tricker to cook. They can't boil too hard and there is a narrow window of deliciousness.

Did you cook them all or do you have some more to experiment with?

They all got cooked. Others in the household cooked that night, so they may have been boiled too hard, and gotten tough. How long do you cook yours?

mamaw Community Regular
mamaw
Posted

For us I cook as the directions state but not a hard boil. The reason I asked if they were old is I found a bag buried deep in my freezer for over a year.. When I cooked them the edges were hard but the rest was fine.

We are having ravioli from Conte's tonight for supper....maybe try them one more time.....

I will tell you there is a better ravioli out there! But for the price Conte's is it. But DePumas has excellent ravioli & several others. They are what one would find in an up scale restaurant.. He is a chef & has competed in I think the iron chef competiton a year or two ago...they are the very best but the price is also higher...We do enjoy those for special occassions.Shipping is horrible.....

blessings

mamaw

BethM55 Enthusiast
BethM55
Posted
  • Author

For us I cook as the directions state but not a hard boil. The reason I asked if they were old is I found a bag buried deep in my freezer for over a year.. When I cooked them the edges were hard but the rest was fine.

We are having ravioli from Conte's tonight for supper....maybe try them one more time.....

I will tell you there is a better ravioli out there! But for the price Conte's is it. But DePumas has excellent ravioli & several others. They are what one would find in an up scale restaurant.. He is a chef & has competed in I think the iron chef competiton a year or two ago...they are the very best but the price is also higher...We do enjoy those for special occassions.Shipping is horrible.....

blessings

mamaw

Thanks, I might give it another try. The DePumas sounds interesting. If I were ambitious enough, I'd try making it myself. But that's another day and another story and another lifetime, perhaps.

  • 3 years later...
bleebr Newbie
bleebr
Posted

I was just googling to see where I could find more Conte's Spinach and Cheese Gluten Free Ravioli and ended up at this website and saw this post and thought I should write about my experience.  We just had these ravioli's last night for the first time and they were wonderful!  When it came to cooking them, the directions said bring them back to simmer, cook for 6-8 minutes. I was not sure what this meant.  So I put them in full boiling water, I stirred very gently until you could see that they were just going to start to boil again. This had take some time which I was not sure if it should be counted in the 6-8 minutes or not so after 3 more minutes, I tried them and they were perfect.  I took them off and ladled them out of the hot water so they would not cook any more.  They did not come apart at all and tasted wonderful with a tomato basil sauce with parmesan cheese and fresh basil on top...mmmm!

missamanda Newbie
missamanda
Posted

I know this is an old post but.... I toast mine it makes them crispy instead of pastey

notme Experienced
notme
Posted

I know this is an old post but.... I toast mine it makes them crispy instead of pastey

do you toast them in a pan, like pierogies?  or coat them in bread crumbs or do them in the oven - very interesting!  (i have a bag of them in the freezer.  i like to play with my food :)  

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,015
    • Most Online (within 30 mins)
      7,748
    Rockette47
    Newest Member
    Rockette47
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Jmartes71
      Fighting for a name

      By Jmartes71 · Posted

      Im so frustrated and still getting the run around trying to reprove my celiac disease which my past primary ignored for 25 years.I understand that theres a ray of medical that doctors are limited too but not listening and telling the patient ( me) that im not as sensitive as I think and NOT celiac!Correction Mr white coat its not what I think but for cause and affect and past test that are not sticking in my medical records.I get sick violently with foods consumed, not eating the foods will show Im fabulous. After many blood draws and going through doctors I have the HLA- DQ2 positive which I read in a study that Iran conducted that the severity in celiac is in that gene.Im glutenfree and dealing with related issues which core issue of celiac isn't addressed. My skin, right eye, left leg diagestive issues affected. I have high blood pressure because im in pain.Im waisting my time on trying to reprove that Im celiac which is not a disease I want, but unfortunately have.It  has taken over my life personally and professionally. How do I stop getting medically gaslight and get the help needed to bounce back if I ever do bounce back to normal? I thought I was in good care with " celiac specialist " but in her eyes Im good.Im NOT.Sibo positive, IBS, Chronic Fatigue just to name a few and its all related to what I like to call a ghost disease ( celiac) since doctors don't seem to take it seriously. 
    • trents
      Celiac getting dentures

      By trents · Posted

      @Martha Mitchell, your reaction to the lens implant with gluten sounds like it could be an allergic reaction rather than a celiac reaction. It is possible for a celiac to be also allergic to gluten as it is a protein component in wheat, barley and rye.
    • JoJo0611
      Chances of being coeliac

      By JoJo0611 · Posted

      Thank you all. 
    • Martha Mitchell
      Celiac getting dentures

      By Martha Mitchell · Posted

      Scott I also have different symptoms than most people. It affects me bad. Stomach ache, headache, nauseous, heart racing, whole body shaking, can't walk then my throat starts to close. It attacks my nervous system. The only thing that saves me is a 1/2 of Xanax...it calms down my nervous system 
    • Martha Mitchell
      Celiac getting dentures

      By Martha Mitchell · Posted

      Scott Adams. I was dealing with a DR that didn't care about me being celiac. I repeatedly told him that I was celiac and is everything gluten-free. He put an acrylic lens from j&j. I called the company to ask about gluten and was told yes that the acrylic they use has gluten....then they back tracked immediately and stopped talking to me. The Dr didn't care that I was having issues. It took me 6 months and a lot of sickness to get it removed.... which can only happen within 6 months. The Dr that took it out said that it was fused and that's why I lost vision. If they would have removed it right away everything would be fine. He put in a silicone one that was gluten-free and I've had no issues at all in the other eye. Do not do acrylic!
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.