Deliciously Deliciously

volume 2

latinafresh.com.au

68 pages of deliciously fresh summer recipe ideas brought to you by

Deliciously Deliciously

Contents Chill Out,8 Shared Celebrations,24 Simple Lunches,34 Cheeky Classics,46 Delicious Dressings,60

Enjoy
Ah, it's summer...time to soak up sun, socialise and indulge the senses in all this special season has to offer. Let us help you host some super sassy spreads with these easy mealtime ideas, all using Latina Fresh pastas. Explore these 22 fabulously fresh recipes for outdoor eating with a modern twist. Simply serve, and bask in the smiles!

Chill out

deliciously fresh, deliciously simple

Why not pack a hassle-free hamper and head out for a picnic? Spontaneity is easy with these terrifically tempting yet surprisingly simple pasta salads, all perfect served cold, on the go.

honey soy chicken fettuccine salad

Ready to eat in 25 minutes
honey soy sauce 2 tablespoons freshly squeezed lime juice 1 tablespoon sesame oil 1 clove garlic, crushed 2 (about 500g) skinless chicken breast fillets 375g pack Latina Fresh Egg Fettuccine 1 carrot, cut into thin strips 1 small red capsicum, cut into thin strips 150g snow peas, trimmed, blanched and cut in half diagonally 1 tablespoon sesame seeds, lightly toasted
1/3 cup 1/3 cup

1. For the dressing, combine honey, soy sauce, juice, sesame oil and garlic in a screw-top jar. Shake well. Place chicken and cup of dressing in a medium bowl. Cover and marinate for 20 minutes. 2. Drain chicken and discard marinade. Preheat barbecue grill or chargrill pan and cook chicken over medium-high heat for about 4 minutes each side, or until cooked through. Rest chicken for 5 minutes before slicing across the grain. 3. Meanwhile, add fresh Latina fettuccine to large saucepan of boiling water. Return to the boil and cook, stirring occasionally, for 2 minutes or until al dente. Drain, gently rinse under hot running water and cool slightly. Toss with about half of the remaining dressing. 4. Add carrot, capsicum and peas to fettuccine mix and toss to combine. Top with chicken, sprinkle with seeds and serve. Serve the remaining dressing alongside the salad for people to help themselves.

Serves 4 or makes 1 large salad to share

Tip: Tastes great warm or cold.

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chorizo, spinach feta and and tortellini salad onion frittata

Ready to eat in 15 minutes
2 chorizo sausages, thinly sliced 375g pack Latina Fresh Cheese & Spinach Tortellini 125g canned chickpeas, drained and rinsed 50g baby spinach 1/4 red onion, finely sliced 1/2 cup fresh coriander leaves, roughly torn 1/3 cup sundried tomato pesto 1. Cook chorizo on preheated barbecue hot plate or in a large non-stick frying pan over medium heat for about 2-3 minutes, turning until golden and slightly crisp. Remove and drain on absorbent paper. 2. Add Latina tortellini to large saucepan of boiling water. Return to the boil and cook, stirring occasionally, for 5 minutes or until al dente. Drain and cool slightly. 3. Combine chorizo, tortellini, chickpeas, spinach, onion, coriander and pesto. Toss gently to combine. 4. Place salad on a large serving platter. Serve with warm Feta and Onion Frittata.

Ready to eat in 15 minutes

6 eggs, lightly whisked 1/3 cup grated Parmesan cheese 1 brown onion, finely sliced 2 teaspoons olive oil 50g feta cheese, crumbled 1. Combine eggs and Parmesan in a small bowl, set aside. 2. Heat oil in medium non-stick frying pan, add onion and cook for 2-3 minutes or until golden brown. Reduce heat to medium low, add egg mix and stir briefly to combine. When egg starts to firm, top with feta and place under medium-hot grill for about 2-3 minutes or until golden brown and just set. 3. Place on serving platter and accompany with chorizo, spinach and tortellini salad. Serves: 4

Makes: 1 large salad to share

Tip: Sundried tomato pesto is readily available from your supermarket.

deliciously fresh deliciously simple

mexican corn, coriander and tortellini salad

Ready to eat in 20 minutes
2 cobs fresh corn 375g pack Latina Fresh Ham & Cheese Tortellini 1/2 x 250g punnet cherry tomatoes, cut in half 1/2 green capsicum, deseeded and roughly chopped 2 x 125g cans red kidney beans, drained 1 small red onion, finely sliced 1 cup fresh coriander, roughly chopped 2 limes, freshly squeezed 1/2 cup extra virgin olive oil Extra lime wedges, for serving 1. Preheat barbecue hotplate or chargrill pan. Brush corn with a little oil and cook until lightly charred and cooked through. When cool enough to handle, cut kernels from cobs. 2. Meanwhile, add Latina tortellini to large saucepan of boiling water. Return to the boil and cook, stirring occasionally, for 5 minutes or until al dente. Drain and cool slightly. 3. Combine tortellini, corn, tomatoes, capsicum, beans, onion and coriander in a large bowl. Drizzle with lime juice and oil just before serving. Stir gently to coat well. Serve with extra lime wedges, if desired.

Makes: 1 large salad to serve

Tip: Fresh corn can be substituted with canned or frozen corn.

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gnocchi potato salad with smoked salmon and dill

Ready to eat in 15 minutes
625g pack Latina Fresh Potato Gnocchi 1/2 cup sour light cream 1/2 cup whole egg mayonnaise 1 lemon, half zested and fully juiced 100g smoked salmon, sliced into thin strips 2 tablespoons baby capers, drained and rinsed 1/4 cup dill, roughly chopped 1. Add fresh Latina potato gnocchi to large saucepan of boiling water. Remove gently with a draining spoon as soon as gnocchi floats to the surface (about 2 minutes). Drain well and cool slightly. 2. Whisk sour cream, mayonnaise, lemon juice and zest together in a large bowl. 3. Add warm gnocchi, salmon, capers and dill. Toss gently to combine and serve immediately.

Makes: 1 large salad to share

Tip: If preparing in advance, add sour cream dressing just before serving.

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agnolotti, sugar snaps, and bocconcini salad with lamb cutlets

Ready to eat in 20 minutes
balsamic vinegar 1/4 cup extra virgin olive oil 1/2 cup fresh basil leaves, roughly chopped 12 lamb cutlets, fat trimmed 375g pack Latina Fresh Ricotta & Spinach Agnolotti 200g sugar snap peas, trimmed and blanched 200g marinated red capsicum, sliced into strips 110g (1/2 x tub) bocconcini, roughly torn Freshly cracked pepper, for serving 1. For the dressing, combine vinegar, oil and basil in a screw-top jar. Shake well. Toss lamb cutlets with 2 tablespoons of dressing, cover and marinate for 10 minutes. 2. Meanwhile, add fresh Latina agnolotti to large saucepan of boiling water. Return to the boil and cook, stirring occasionally, for 5 minutes or until al dente. Drain and cool slightly. 3. Gently combine agnolotti, peas, capsicum and remaining dressing in a serving bowl. Top with bocconcini. 4. Preheat barbecue hotplate or grill, or large frying pan and cook lamb for 2-3 minutes each side, or until cooked to your liking. Sprinkle salad with pepper and enjoy with cutlets.
1/3 cup

Serves: 4

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tortellini & grilled vegetable salad

Ready to eat in 20 minutes
extra virgin olive oil balsamic vinegar 3 teaspoons roughly chopped fresh rosemary 1 clove garlic, crushed 375g pack Latina Fresh Mixed Veal Tortellini 1 zucchini, cut into bite-size pieces 3 baby eggplants, cut into bite-size pieces 100g button mushrooms, cut in half 1 small red capsicum, deseeded and cut into bite-size pieces Freshly cracked black pepper, for serving
1/4 cup 1/3 cup

1. For the dressing, combine oil, vinegar, rosemary and garlic in a screw-top jar. Shake well. 2. Add Latina tortellini to large saucepan of boiling water. Return to the boil and cook, stirring occasionally, for 5 minutes or until al dente. Drain and place in a large bowl. 3. Combine zucchini, eggplant, mushrooms and capsicum in a large bowl and stir in half the dressing. Preheat barbecue hotplate, grill or frying pan and cook vegetables for 5 minutes, turning to cook and brown evenly. 4. Add vegetables to tortellini and toss to combine. Sprinkle with pepper and toss with remaining dressing just before serving.

Makes: 1 large salad to share

Tip: This salad is great served warm or cold.

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tortellini, pumpkin and pancetta salad

Ready to eat in 20 minutes
250g pumpkin, peeled and thinly sliced 100g thinly sliced pancetta 375g pack Latina Fresh Mixed Tortellini 50g rocket 1/4 cup honey 2 tablespoons finely chopped fresh flat-leaf parsley 2 tablespoons white wine vinegar 2 tablespoons extra virgin olive oil 2 teaspoons Dijon mustard 1. Toss pumpkin with 2 teaspoons of oil and cook on preheated barbecue, or in a large frying pan for about 5 minutes, turning once, until tender. Cook pancetta in frying pan until crisp. Cool pancetta and break into large pieces. 2. Add Latina tortellini to large saucepan of boiling water. Return to the boil and cook, stirring occasionally, for 5 minutes or until al dente. Drain and cool slightly. 3. Combine pumpkin, pancetta, tortellini and rocket in a large bowl or on a serving platter. 4. For the dressing, combine honey, parsley, vinegar, oil and mustard in a screw-top jar. Shake well. Just before serving, pour dressing over salad and toss to coat well.

Makes: 1 large salad to share

Tip: Butternut and Jap pumpkins have a lovely sweet flavour and either work well in this recipe.

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Shared Celebrations
When friends, festivities and fresh food are the order of the day, try these oh so easy, yet oh so fabulous meal ideas from Latina Fresh. Theyre the perfect way to impress without the stress.

deliciously fresh, deliciously simple

ravioli, tomato and basil spoons

Ready to eat in 20 minutes
375g pack Latina Fresh Slow Roasted Vegetable Ravioli 2 vine-ripened tomatoes, finely chopped 1/2 cup fresh basil leaves, finely shredded 2 tablespoons extra virgin olive oil 24 ceramic spoons 1/4 cup shaved Parmesan Freshly cracked black pepper, for serving Optional: Lemon, chilli or rosemary-infused oil, for serving
1/2 x

1. Add Latina ravioli to large saucepan of boiling water. Return to the boil and cook, stirring occasionally, for 5 minutes or until al dente. Drain and cool slightly. 2. Combine tomatoes, basil, oil and tortellini in a large bowl. 3. To assemble spoons, place one ravioli and a little of the tomato mixture on each spoon. Drizzle with a little extra oil, top with Parmesan and finish with a sprinkle of pepper.

Makes: 24 small bites

Tip: Use leftover ravioli to make a quick and delicious salad. Toss cooked ravioli with fresh baby spinach, cherry tomatoes and one of the delicious dressing recipes from pages 62-63.

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classic beef lasagne

Ready to eat in 1 hour
600g lean beef mince 700g tub Latina Fresh Italian Tomato & Garlic Sauce 375g pack Latina Fresh Lasagne Sheets 425g tub Latina Fresh Creamy Carbonara Sauce 1/2 cup grated mozzarella cheese Wild rocket leaves for serving 1. Preheat oven to 180C/ 350F (160C fan-forced oven). Brown beef in non-stick pan. Add tomato sauce and simmer for 10 minutes. 2. Spoon a little of the meat sauce into the base of a 28cm x 18cm ovenproof dish. Layer lasagne sheet then a quarter of the meat sauce and a quarter of the carbonara sauce, repeat twice. Top with mozzarella. 3. Bake for 35-40 minutes or until pasta is tender and lasagne lightly browned. Serve topped with rocket.

Serves: 6

Tip: Freeze leftover lasagne sheets, or cut into strips and use remaining fresh pasta with your favourite pasta sauce.

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tortellini prawn cocktail skewers

Ready to eat in 30 minutes
375g pack Latina Fresh Cheese & Spinach Tortellini 1/2 cup mayonnaise 2 tablespoons tomato sauce 2 teaspoons Worcestershire sauce 500g peeled uncooked prawns, with tails on 24 bamboo skewers, soaked in hot water for 5 minutes 1 lemon, cut into wedges 1. Add Latina tortellini to large saucepan of boiling water. Return to the boil and cook, stirring occasionally, for 5 minutes or until al dente. Drain and cool slightly. 2. Meanwhile, combine mayonnaise and sauces in a medium bowl. Pour into a small serving bowl. Cover and refrigerate until required. 3. Starting with tortellini, thread three pieces of tortellini and two prawns alternately onto each skewer. 4. Cook skewers on preheated, lightly oiled barbecue hotplate or grill (or in a large frying pan in batches), until prawns are cooked and tortellini is golden brown in places. Serve with sauce and lemon wedges.

Makes: 24 skewers

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prawn & agnolotti salad with minted yogurt

Ready to eat in 20 minutes
1 cup Greek-style yogurt 1/2 cup firmly packed fresh mint leaves 2 teaspoons white wine vinegar 1/2 teaspoon caster sugar 375g pack Latina Fresh Ricotta & Spinach Agnolotti 250g peeled uncooked prawns, with tails on 1 small yellow capsicum, cut into thin strips 50g baby spinach leaves, roughly torn Freshly cracked black pepper, for serving 1. For the dressing, place yogurt, mint, vinegar and sugar in a food processor and blitz for 1-2 minutes or until smooth. 2. Add Latina agnolotti to large saucepan of boiling water. Return to the boil and cook, stirring occasionally, for 5 minutes or until al dente. Drain and cool slightly. 3. Preheat lightly oiled barbecue hotplate or a frying pan and cook prawns for 2-3 minutes or until cooked to your liking. 4. Combine prawns, agnolotti, capsicum and spinach in a large serving bowl. Just before serving, drizzle with minted yogurt dressing and toss gently to combine. Sprinkle with pepper.

Makes: 1 large salad to share

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Simple Lunches
Brown bag it in style with fresh lunch box inspiration. Perfect for picnics too, pack something far more interesting than the usual sandwich. Look out for the recipe using bite-sized Latina Kids pasta.

deliciously fresh, deliciously simple

tuna and corn ravioli salad

Ready to eat in 10 minutes
375g pack Latina Fresh Slow Roasted Vegetable Ravioli 2 x 120g cans corn kernels, drained 1/2 cup whole egg mayonnaise 1/2 cup Greek-style yogurt 1/2 lemon, zested and juiced 1 spring onion, sliced 425g can tuna in spring water, drained and gently flaked 1. Add Latina ravioli to large saucepan of boiling water. Return to the boil and cook, stirring occasionally, for 5 minutes or until al dente. Drain and cool slightly. 2. Meanwhile, combine ravioli, corn, mayonnaise, yogurt, lemon zest, juice and spring onion in a medium bowl. Add tuna and gently combine.

Serves: 4 as a light lunch

Tip: This recipe is great served as a lunchbox special, or taken on a picnic.

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chicken salad with cheese & spinach tortellini

Ready to eat in 15 minutes
375g pack Latina Fresh Cheese & Spinach Tortellini 1/2 roast chicken, shredded 1 cup finely sliced celery 1 pear, thinly sliced 1/2 cup whole egg mayonnaise 2 tablespoons freshly squeezed lemon juice 2 tablespoons fresh flat-leaf parsley, chopped iceberg or cos lettuce leaves, to serve Freshly cracked black pepper and sea salt, for serving Lemon wedges, extra, for serving

1. Add Latina tortellini to large saucepan of boiling water. Return to the boil and cook, stirring occasionally, for 5 minutes or until al dente. Drain and cool slightly. 2. Gently toss tortellini, chicken, celery, pear, mayonnaise, juice and parsley together in a large bowl. 3. Place salad in individual lunch containers with lettuce. Sprinkle with pepper and season with sea salt. Serve lemon wedges for squeezing over, just before eating.

Serves: 4-6 as a light lunch

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antipasto agnolotti salad

Ready to eat in 15 minutes
375g pack Latina Fresh Spinach & Ricotta Agnolotti 50g mild Hungarian salami, thinly sliced and cut into strips 180g pitted Kalamata olives 200g marinated eggplant, cut into strips 180g sundried tomatoes, cut into strips 1/2 cup fresh flat-leaf parsley leaves, roughly torn 2 tablespoons balsamic glaze Freshly ground black pepper, for serving 1. Add Latina agnolotti to large saucepan of boiling water. Return to the boil and cook, stirring occasionally, for 5 minutes or until al dente. Drain. 2. Gently combine agnolotti, salami, olives, eggplant, tomatoes and parsley in a large serving bowl. Just before serving, drizzle with balsamic glaze and season with pepper.

Serves: 4-6 as a light lunch

Tip: You can purchase balsamic glaze from the supermarket. Serve extra balsamic glaze alongside this salad so that people can add extra. Balsamic glaze is also wonderful mixed with olive oil and then dipped with fresh ciabatta loaf

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mini ravioli with ham, cheese and pineapple

Ready to eat in 10 minutes
200g pack Latina Fresh Kids Cheese & Vegetable Ravioli 1/2 cup grated tasty cheese 1 thickly sliced piece of ham, cut into small cubes 1/4 cup chopped fresh or canned pineapple 2 teaspoons butter, softened

1. Add Latina ravioli to large saucepan of boiling water. Return to the boil and cook, stirring occasionally, for 5 minutes or until al dente. Drain. 2. Combine ravioli, cheese, ham and pineapple in a medium bowl. Add butter and toss to coat. Serves: 3-4 kids for lunch

Tip: This recipe is great served warm or cold.

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beef ravioli and tomato wrap

Ready to eat in 15 minutes
375g pack Latina Fresh Beef Ravioli 10 pack Old El Paso Tortillas 425g tub Latina Fresh Spicy Tomato & Bacon Sauce 100g baby spinach 2 cups grated tasty cheese 1. Add Latina ravioli to large saucepan of boiling water. Return to the boil and cook, stirring occasionally, for 5 minutes or until al dente. Drain well. 2. Lay tortillas flat on a clean bench. Spread each with about 2 tablespoons Latina sauce. Top with spinach, ravioli and cheese. Fold in base and sides of tortillas to form burrito shapes. 3. Toast wraps in a heated sandwich press until golden and heated through. Serve immediately.

Makes: 10 lunch wraps

Tip: These wraps are delicious topped with sour cream and jalapeno peppers for extra zing.

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Cheeky Classics

Let go and shake up some of those old everyday salads. Refresh with a modern twist from Latina Fresh on a few reinvented favourites and dare to be deliciously different!

deliciously fresh, deliciously simple

greek salad with slow roasted vegetable ravioli

Ready to eat in 20 minutes
375g pack Latina Fresh Slow Roasted Vegetable Ravioli 2 vine-ripened tomatoes, chopped (or sliced) 1 Lebanese cucumber, deseeded and chopped 1 small red onion, chopped 1/2 cup pitted Kalamata olives 100g Australian feta, cut into cubes 1/3 cup extra virgin olive oil 2 tablespoons balsamic vinegar 1 clove garlic, crushed 1 teaspoon dried oregano 1. Add Latina ravioli to large saucepan of boiling water. Return to the boil and cook, stirring occasionally, for 5 minutes or until al dente. Drain. 2. Combine ravioli, tomatoes, cucumber, onion, olives and feta in a large serving bowl. 3. Combine oil, vinegar, garlic and oregano in a screw-top jar. Shake well. Pour over salad and toss gently to coat.

Makes: 1 large salad to share

Tip: This salad is great served warm, or prepare in advance and serve as a cold pasta salad. If not serving immediately, refrigerate salad and drizzle dressing over just before serving.

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potato gnocchi caesar salad

Ready to eat in 25 minutes
1 cup whole egg mayonnaise 8 anchovies 1 clove garlic, crushed 1 cup shaved Parmesan 150g lean bacon, cut into thin strips 625g pack Latina Fresh Potato Gnocchi 1 teaspoon white vinegar 4 eggs 150g pack croutons 1/2 baby cos lettuce, leaves rinsed and dried 1. For the dressing, place mayonnaise, anchovies, garlic, half the Parmesan and cup water in a food processor and blitz until smooth. 2. Cook bacon in a non-stick frying pan over medium heat for about 3 minutes, or until crisp. Remove from pan and drain on absorbent paper. 3. Add Latina gnocchi to large saucepan of boiling water. Remove gently with a draining spoon as soon as gnocchi floats to the surface (about two minutes). Drain well. 4. Meanwhile, add vinegar to medium saucepan of simmering water. Add one egg to poach for about 2 minutes, or until cooked to your liking. Remove with slotted spoon and set aside. Repeat the process with remaining eggs. 5. Combine bacon, gnocchi, croutons and dressing in a large serving bowl. Toss to coat evenly and gently fold in lettuce and remaining Parmesan. Top with poached eggs. Serve immediately.

Serves: 4 or 1 large salad to share

Tip: Toss together the dressing with the gnocchi and salad ingredients just before serving. For an easier alternative to poached eggs, simply boil them instead.

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thai beef salad with fettucine

Ready to eat in 25 minutes
2 tablespoons fish sauce 1 tablespoon soy sauce 2 limes, zested and juiced 1/4 cup brown sugar 1 clove garlic, crushed 2 x 150g lean rump or sirloin steaks 375g pack Latina Fresh Egg Fettuccine 1 cup fresh coriander, roughly chopped 70g snow peas, blanched and sliced thinly 1 punnet mini Roma tomatoes, cut in half 1. For the dressing, combine sauces, lime zest, juice, sugar and garlic in a screw-top jar. Shake well. 2. Brush steaks with a tablespoon of dressing. Preheat lightly oiled barbecue or grill and cook steaks for 3-4 minutes each side, or until cooked to your liking. Remove, cover with foil and rest for 5 minutes. Slice beef thinly across the grain. 3. Meanwhile, add Latina fettuccine to large saucepan of boiling water. Return to the boil and cook, stirring occasionally, for 2 minutes or until al dente. Drain, gently rinse under hot running water and cool slightly. 4. Combine fettuccine, half the dressing, coriander, snow peas and tomatoes in a large serving bowl. Toss through beef and drizzle with remaining dressing just before serving.

Serves: 4 or 1 large salad to share

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three bean agnolotti salad

Ready to eat in 20 minutes
375g pack Latina Fresh Spinach & Ricotta Agnolotti 200g green beans, trimmed, blanched and cut in half 2 x 120g cans butter beans, drained 2 x 120g cans red kidney, drained 2 vine-ripened tomatoes deseeded and finely chopped 1/4 cup fresh flat-leaf parsley leaves 1/4 cup extra virgin olive oil 2 tablespoons red wine vinegar 2 tablespoons Dijon mustard 1. Add Latina agnolotti to large saucepan of boiling water. Return to the boil and cook, stirring occasionally, for 5 minutes or until al dente. Drain. 2. Gently combine agnolotti, beans, tomatoes and parsley in large serving bowl. 3. For the dressing, combine oil, vinegar and mustard in a screw-top jar. Shake well. Just before serving, drizzle dressing over salad and toss to combine.

Makes: 1 large salad to share

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waldorf agnolotti salad

Ready to eat in 15 minutes
375g pack Latina Fresh Ricotta & Spinach Agnolotti 1/2 cup mayonnaise 1/2 cup sour light cream 2 tablespoons fresh lemon juice 1 red apple, cut in half, cored and thinly sliced 2 sticks celery, finely sliced 1/4 cup walnuts, lightly toasted 1/4 cup chopped chives 1. Add Latina agnolotti to large saucepan of boiling water. Return to the boil and cook, stirring occasionally, for 5 minutes or until al dente. Drain and cool slightly. 2. Combine mayonnaise, sour cream, juice and cup water in a large bowl. Add agnolotti, apple, celery, walnuts and half the chives. Stir to coat in dressing and sprinkle with remaining chives.

Makes: 1 large salad to share

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chicken and garlic ravioli coleslaw

Ready to eat in 15 minutes
375g pack Latina Fresh Roast Chicken & Garlic Ravioli 1/2 cup whole egg mayonnaise 1/4 cup sour light cream 1 teaspoons white wine vinegar 2 cups finely shredded red cabbage 1 carrot, grated 1 spring onion, finely sliced 2 tablespoons finely chopped fresh flat-leaf parsley Freshly cracked black pepper, for serving 1. Add Latina ravioli to large saucepan of boiling water. Return to the boil and cook, stirring occasionally, for 5 minutes or until al dente. Drain and cool slightly. 2. Combine mayonnaise, sour cream and vinegar in a large bowl. Add ravioli, cabbage, carrot, spring onion and parsley and toss to coat in dressing. Sprinkle with pepper.

Makes: 1 large salad to share

Delicious Dressings
The dress code is casual this summer! Whip up these tantalising toppings in just moments. Remember, toss through seconds before serving to keep your salads as fresh as can be.

deliciously fresh, deliciously simple

Flavours

A great dressing elevates a good salad to sensational in 3 easy steps! 1. Choose your favourite pasta, such Latina Fresh Ricotta & Spinach Agnolotti 2. Add a little greenery, such as baby spinach, rocket or gourmet lettuce and any one of your other favourite salad ingredients 3. Select a delicious dressing to bring it all together. For pasta salads prepared in advance, it helps to add a little dressing to stop the pasta sticking together. Toss in remaining ingredients and dressing just before serving. Its always handy to serve a little extra dressing on the side for people to add more if they like.

mild curry dressing

Heat a little oil in a non-stick frying pan, add 1 small finely chopped onion and 2 teaspoons mild curry powder and cook for 5 minutes or until onion is soft. Combine onion, 1 cup sour light cream and 2 tablespoons fresh coriander leaves in a food processor and blitz for 1-2 minutes or until smooth. Thin with a little milk if you need to. Cover and refrigerate until required. Makes plenty for one pasta salad.

caesar salad dressing honey, mustard and parsley dressing

Combine cup finely chopped fresh parsley, cup honey, 2 tablespoons each of white wine vinegar and extra virgin olive oil, and 2 teaspoons Dijon mustard in a screw-top jar. Shake well. Makes enough for one pasta salad. Place 1 cup whole egg mayonnaise, 8 anchovies, 1 clove crushed garlic, cup grated Parmesan and cup water in a food processor and blitz until smooth Cover and refrigerate until required. Makes plenty for one pasta salad.

minted yogurt
Place 1 cup Greek-style yogurt, cup fresh mint leaves, 2 teaspoons white wine vinegar and teaspoon caster sugar in a food processor and blitz for 1-2 minutes or until smooth. Cover and refrigerate until required. Makes plenty for one pasta salad.

thai dressing
Combine the zest and juice of 2 limes, cup brown sugar, 2 tablespoons fish sauce, 1 tablespoon soy sauce, 1 clove crushed garlic and cup chopped fresh coriander in a screw-top jar. Shake well. Makes plenty for one pasta salad.

Pastas

Latina Fresh pasta comes in a variety of pack sizes including single serves, serves 2 and serves 4 family pack to suit a multitude of lifestyles.

Most Latina Fresh pasta's are low in GI and are naturally good which means they have no artificial colours or flavours Our filled pastas include ravioli, agnolotti and tortellini with delicious fillings such as beef, ricotta and spinach, roasted vegetable, and chicken and roasted garlic. And we have a delicious range of fresh plain pastas including: Lasagne Sheets Egg Fettuccine Mixed (tri-colour) Fettuccine Potato Gnocchi

Sauces

Kids

The dinner time battle is over with Latina Fresh Kids pasta. It is designed especially for children with bite-sized pieces of mini ravioli containing five real vegetables.

Latina Fresh sauces come in a range of package sizes (single serve, serves 2 and serves 4) and are so simple to use just heat and eat. Latina Fresh sauces are designed to be complete sauces with all the ingredients already included. They can also be used as a base when developing more elaborate Italian meals.

Its also a good source of fibre and is all natural (meaning it has no added colours, flavours or preservatives).

Index
a b c f g
agnolotti, sugar snaps, and bocconcini salad with lamb cutlets 18 antipasto agnolotti salad 40 beef ravioli and tomato wrap 44 chicken and garlic ravioli coleslaw 58 chicken salad with cheese & spinach tortellini 38 chorizo, spinach and tortellini salad 12 classic beef lasagne 28

feta and onion frittata 12

h m p r t

gnocchi potato salad with smoked salmon and dill 16 greek salad with slow roasted vegetable ravioli 48

honey soy chicken fettuccine salad 10

mexican corn, coriander and tortellini salad 14 mini ravioli with ham, cheese and pineapple 42

potato gnocchi caesar salad 50 prawn & agnolotti salad with minted yogurt 32

ravioli, tomato and basil spoons 26

thai beef salad with fettucine 52 three bean agnolotti salad 54 tortellini & grilled vegetable salad 20 tortellini prawn cocktail skewers 30 tortellini, pumpkin and pancetta salad 22 tuna and corn ravioli salad 36

waldorf agnolotti salad 56

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