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
1/3 cup

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. 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.

deliciously fresh deliciously simple

11

chorizo, spinach
feta and
and tortellini salad onion frittata
Ready to eat in 15 minutes

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

6 eggs, lightly whisked

1/3 cup grated Parmesan cheese
1 brown onion, finely sliced
2 teaspoons olive oil
50g feta cheese, crumbled

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.

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

4. Place salad on a large serving platter. Serve

with warm Feta and Onion Frittata.

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.

deliciously fresh deliciously simple

15

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.

deliciously fresh deliciously simple

17

agnolotti, sugar snaps,

and bocconcini salad
with lamb cutlets
Ready to eat in 20 minutes
1/3 cup

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.

Serves: 4

deliciously fresh deliciously simple

19

tortellini & grilled

vegetable salad
Ready to eat in 20 minutes
1/3 cup

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. 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.

deliciously fresh deliciously simple

21

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.

deliciously fresh deliciously simple

23

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.

deliciously fresh deliciously simple

27

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.

deliciously fresh deliciously simple

29

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

deliciously fresh deliciously simple

31

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

deliciously fresh deliciously simple

33

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.

deliciously fresh deliciously simple

37

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

deliciously fresh deliciously simple

39

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

deliciously fresh deliciously simple

41

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.

deliciously fresh deliciously simple

43

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.

deliciously fresh deliciously simple

45

Cheeky
Classics

deliciously fresh, deliciously simple

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!

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.

deliciously fresh deliciously simple

49

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.

deliciously fresh deliciously simple

51

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

deliciously fresh deliciously simple

53

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

deliciously fresh deliciously simple

55

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

deliciously fresh deliciously simple

57

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.

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.

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.

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

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.

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.

Its also a good source of fibre and is all

natural (meaning it has no added colours,
flavours or preservatives).

Index
a

agnolotti, sugar snaps, and bocconcini salad with lamb cutlets 18

antipasto agnolotti salad 40

b
c

beef ravioli and tomato wrap 44

f
g

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

gnocchi potato salad with smoked salmon and dill 16

greek salad with slow roasted vegetable ravioli 48

h
m

honey soy chicken fettuccine salad 10

mexican corn, coriander and tortellini salad 14

mini ravioli with ham, cheese and pineapple 42

p
r
t

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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