Trader Joe’s Gluten-Free Cheese Ravioli Reviews
A blend of five cheeses in a rice, cauliflower, and corn based pasta dough. Keep refrigerated.
Trader Joe's Reviews
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Anonymous –
The pasta disintegrates when cooking, so the cheese falls out, and the pasta has a strong cauliflower taste.
Donna –
Mine cooked perfectly and no one knew it was GF. Absolutely delicious
Scott –
Not good. Turns to mush when you cook it. Doesn’t taste great either. Definitely needs improvement.
Shelly –
Agree with review. Fell apart completely. Waste of money.
Anonymous –
I’m wondering if other reviewers boiled it…I’ve made this several times and it is amazing. No one in my house knew it was GF.
Kimberley –
Delicious ravioli. I like it a lot. I eat it without any sauce at all.
Anonymous –
I followed the package directions and every single ravioli fell separated during cooking and was inedible.
Courtney –
Great flavor and texture for being gluten-free. Pairs well with sauce. Could try frying them too.
Tink Cheney –
These cook up well and have good ingredients. I aced fully separated mine before boiling and had no issues.
Michelle Lesser –
Ravioli cooked perfectly! Did not fall apart. Tasted great too. But, I’ve had terrible gas and on the toilet all night. But not sure if it’s the ravioli or the sauce (doubt it was the spaghetti sauce)…anyone else who has celiac or gluten intolerant affected?
Mimi –
First of all, the ravioli started disintegrating a minute after being put in the water. The scant gentle boil time just made it worse. Beyond that, I’m mystified as to why a ravioli dough had to have so many starchy ingredients, which made it (1) so prone to turning to mush and (2) gave it a bland and — well — overwhelmingly starchy taste. There is excellent pasta out there made entirely with corn, period. I’d suggest simplifying in big way to get both better texture and taste as well as a more robust pasta.