If there’s one thing I’ve missed since going gluten free, it has to be this! Tortellini are not only yummy, but they’re so quick and convenient as well. It’s the perfect food to grab when you don’t have a lot of time to cook or simply lack the energy. I used to rely on these quite a bit prior to being gluten free. It was often my lazy meal of choice and I’ve been waiting and wishing for gluten free tortellini to come out on the market ever since.
I’ve attempted to make my own over the years, but do you have any idea how much time and effort they take to make?! It’s insane. Great for special occasions, but an absolute pain in the ass otherwise! And so I waited and waited…
And now that day has finally come! Thanks to the brand Evexia which sells both filled and unfilled gluten free pasta.
There are 2 flavours available – tomato and mozzarella + spinach and ricotta – both of which are currently only sold in Sainsbury’s, I believe, at £2.50 per 250g pack.
I know these have been around for a little while now, but trying to get my hands on them has proven to be much like a treasure hunt! Blatantly I’m not the only one who’s excited!! So I thought I’d finally write a review, albeit a delayed one.
First of all, the most important thing I need to say about these is: DO NOT OVERCOOK THEM.
I had seen a lot of complaints about these before trying them, mainly that they turn into a pile of mush… As it often goes with gluten free products, the initial excitement can quickly turn into disappointment after the taste test so I was looking forward to it, but I had my doubts.
This always happens with gluten free pasta though… People always complain and nearly every single time, the fault is actually on the person cooking it and not the product itself. Let’s face it, gluten free pasta is fickle. It needs to be cooked in a specific way and most importantly, it absolutely cannot be overcooked, not even a little. You can get away with it at some extent with wheat pasta, but gluten free pasta doesn’t give us that luxury. There’s a fine line between cooked and overcooked; cross it and you find yourself with a sloppy mess.
Believe it or not, gluten free pasta can turn out great if you cook it right and the same goes for these gluten free tortellini.
How to cook Evexia gluten free tortellini:
. Wait for the water to boil before adding the tortellini. This is a mistake I’ve seen a lot of people do with pasta in general. Never add it to cold/warm water. The water must already be boiling when you add it to the pan.
. Slightly undercook them. The packaging advises to cook for 1 minutes, but 45 seconds (max) is much better. Set a timer and have your colander ready so you don’t cook any longer than that at all.
. Be gentle when you drain them, they’re a bit fragile.
And there you go, perfect tortellini every time. 🙂
All in all, I’m quite happy with them. Are they like ‘normal’ tortellini? No, of course not. I mean, what gluten free product is as good as its ‘real’ version? Not many. But they definitely pass the test in my opinion. They are a little soft (compared to wheat tortellini), but by no means mushy and the flavours are nice. I don’t eat a lot of pre-made foods, partly for health reasons, but also because I find they generally lack flavour (whether gluten free or not). So obviously, I don’t expect a pre-made product like this to taste like a gourmet meal, but for what it is, however, it’s a great product that serves its purpose.
Overall it’s awesome to see fresh filled pasta make its way into the gluten free market so thank you Evexia!
I will definitely keep on buying them. The use by date tends to be a few weeks away too so it’s nice to stash a few packs in the fridge for when laziness strikes. 🙂
Have you tried these tortellini yet? If so, what did you think about them?
For simple healthy meal ideas and general food inspiration, you can find me on: