Have you heard of Coori? Recently launched, and with a brand new cafe / shop / restaurant having opened last month, these clever people are likely to take the gluten free community by storm. Actually, they’re already rocketing toward Coori Glory!
There are far too many reasons to visit the Coori real life shop in Tooting and / or the online shop. If I were to list the lot, my quota of ‘space’ would be consumed by this alone. Instead, visit here to see what sets Coori aside from other gluten free names. You’ll be gobsmacked to see what they offer!
I have never eaten fresh ravioli. I have made fresh ravioli, from strong wheat flour – yes, mighty extra strength wheat accounting for the majority of its makeup, alongside egg, water and seasoning. Masses and masses of glutinous but otherwise delicious ravioli for Consumers of the Wheat to savour with a glass of crisp, dry white. Not I.
When little, no, young, Mother bought the tinned ravioli. There’s no denying we all loved it, aside from persistent constipation and stomach cramps, however real ravioli must be the ultimate dream. Typically irritating, I tend to yearn for anything seemingly unavailable in GF form. Even pizza back in the day, which I never wanted or liked. Now we have a pick n’ mix variety of pizza in shops, restaurants, even pre-made bases for the experimental, I don’t want it.
Back to Coori and my incessant warblings of ‘treat ravioli this evening’. Along with the Coori tortellini (to be enjoyed next week), this is THE best thing Coori could have chosen to send to me for purpose of review. No exception. Pasta is awesome. Fillings are awesome (as in pasta fillings, not Fillings of the Mouth). Filled pasta, beautifully presented pasta at that, sits in the fridge for ten long, long hours… and counting.
What’s in the pack?
Peering through the rather elegant clear case, twenty or so conventionally square two inch pieces sit within. The filling is spinach and ricotta, a classic. Wonderful!
The bulk of the actual pasta is made from rice and buckwheat flours, potato starch and corn starch which, having extensively searched and researched for over fifteen years, I know to make for a good GF pasta alone. Add in egg, extra virgin olive oil and water for moisture, depth of flavour and a beautiful colour. There are also a few small ‘essentials’; vegetable fibres (psyllium husk), yeast extract and guar gum (for gelling purposes).
This is certainly the most comprehensive ingredients listing I have known to exist for any form of pasta, whether catering for a specific dietary requirement or not. These things can’t be plucked from the air or guessed. The people of Coori pasta headquarters are scientists. My expectations are now raised to near certainty this will taste great and, texturally, be fabulous.
The filling consists of seasoned ricotta, spinach, whey powder, breadcrumbs, grated cheese, cream and nutmeg. Like the pasta, the corn and buckwheat-based, olive oil-infused breadcrumbs are supported by a few complex ‘extras’ intended to firm and help shape a mixture of soft consistency that might otherwise leak from the pasta pockets whilst cooking.
24% egg is a high quantity, giving a welcoming yellow overtone to the perfect pockets. Kept in the fridge since yesterday’s arrival, it has seemingly maintained freshness as I’d hope and would have been able to do so for another two days. Freezing is an option.
Nutrition
Looking at the quantity of filling stuffed tightly into each bulging square, I expect half a pack to be a little bit naughty. Obviously pasta is rich in carbohydrates, which is a good thing. Some dieters avoid carbohydrates but doing so is dangerous as you need them to get through the day. If you’re an endurance athlete, pasta is one of the best foods you can eat.
Very surprisingly, the nutritional info is looking glorious! I would be eating my share even if it was doused in butter because everyone needs a treat. However, in a situation whereby most forms of exercise are not possible, slightly naughty treats are much better for me.
Per 100g:
221 calories
6.9g fat (of which 3.9g saturates)
31.4g carbohydrates (of which 3.9g sugars)
3.4g fibre
Briefly returning to my talk of endurance and exercise, protein-rich foods are highly sought after. Not that anyone needs an excuse to buy this tantalising, quick-to-prepare meal, 6.6g protein per 100g is very appealing.
Half a pack weighs 125g, which I hope to be a suitable portion size as a main meal.
Preparation
This is very simple. Within two minutes I have boiled a full kettle of water, transferred to a pan and maintained a simmer, salted the water, rinsed a handful of sage leaves (from the garden) and put a knob of butter in the smallest pan. Time to cook!
3′ Melt the butter over a high heat
4′ Add sage leaves and reduce the flame to low-medium
5′ If brown (noisette), turn off the sage butter
5′ 30 Drain the ravioli. Place on plates / in bowls
Six minutes from start to finish. Isn’t that brilliant? I can barely wait to eat the entire bowl! Perhaps it sounds silly but I feel so privileged to be about to eat ravioli.
The verdict
There is no toughness when picking up a piece with my fork, doing so through the thickest part, a ‘double layer’ of adjacent pasta sheets. In fact, the ravioli flops back and forth, sage butter dripping from the edges. A little nibble… reassuringly cooked to perfection… oh wow, delicious… nnow to taste the filling.
The ricotta and spinach combo is spot on, perfectly balanced, too much of one nor the other. It is lightly salted, sweet nutmeg and a peppery warmth of good quality olive oil complementing but not overpowering the delicate pairing.
Six pieces in, my forecast lingering appetite is looking quite unlikely, my empty, cavernous hunger becoming steadily suppressed by this hearty bowl. It tastes SO good and I don’t want it to end. I cannot recall ever having pasta this good, let alone pasta that can be tasted in its own right throughout every single bite, spinach-laden or otherwise.
Sage butter was my partner’s suggestion, another element of this wonderful dinner that just happens to complement perfectly. If you have a few leaves growing at home, or can get some from elsewhere, surprise yourself with this simplest of dressings. Not a sauce, sage butter in this instance should be treated as a light garnish, a maximum couple of tablespoons carefully drizzled atop the plate. The crispy sage leaves look pretty and can be eaten or assumed to be an aesthetically pleasing touch.
The fuzzy warm feeling of my taste buds being so thoroughly satisfied has silenced me. Taking in the flavour, texture and freshness, I know my first experience of ravioli will stay with me for a long time. Thank you Coori for making the impossible possible.
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