1/2 kg Egg Linguini
6 table spoons Spanish olive oil
1 small onion finely chopped
1 clove garlic, finely chopped
1/2 teaspoon freshly ground black pepper
125 g anchovies
Parmesan cheese
1/2 teaspoon salt

Put the linguine in steady boiling salted water while you make the sauce.
Heat the oil and gently fry the onion and garlic until light golden brown, chop anchovies and add to the oil, cook for 3 minutes, stirring occasionally. Add black pepper and salt. Pour over the cooked pasta and top with grated parmesan cheese (garnish with black olives optional)

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Fettuccine with Mussels Sauce (4 to 6 serves)

1/2 kg Egg Fettuccine
2 doz fresh small mussels
2 small Spanish onions finely sliced
1 capsicum finely sliced
1/4 bunch celery chopped
1 teaspoon crushed garlic
6 table spoons Spanish olive oil
3/4 teaspoon basil
3/4 teaspoon oregano
1/2 teaspoon spoon salt
pinch of sugar
1/2 teaspoon of freshly ground black pepper
1 cup red wine
1 tin of peeled tomatoes

Put the linguine in steady boiling salted water and cook until tender.
Scrub the mussel under cold running water, make sure you remove the beards using a knife if necessary.
Heat the oil with the garlic and fry onion until light golden brown, add capsicum, celery, basil, oregano, salt and black pepper and cook for about 10 minutes, stirring frequently. Pour the wine and the coarsely chopped tomatoes with the juice, add the sugar and simmer uncovered for 20 minutes. Drop mussels into the pan, cover and cook stirring occasionally until mussels have opened.
Poor the sauce over the cooked an drained pasta and garnish with fresh continental parsley (optional)

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Spaghetti with Spanish Bolognese (4 to 6 serves)

500 g spaghetti
6 tables spoons Spanish olive oil
125 g bacon rashers, rind removed
1 med-sized Spanish onion, finely sliced
1 red capsicum, finely sliced
1 carrot, scraped and finely chopped
125 g lean mince steak
4 Spanish chorizo
1 tin of peeled tomato
2 teaspoon of tomato purée
1 cup of red wine
1 tea spoon basil
1 tea spoon oregano
1 bay leaf
1/2 tea spoon salt
freshly ground black pepper
1 hot chilli without seeds
pinch of sugar
Parmesan cheese

Put the spaghetti in steady boiling salted water and cook until tender.
Heat the oil with the garlic in a medium-sized saucepan, add the bacon until soft and brown the onion until clear, add capsicum, carrot and chilli stirring occasionally for 5 to 10 minutes. Add the mince and the Spanish chorizo and stirr. Cook until meat is browned. Pour the wine and the chopped drained tomatoes, add the sugar and remaining ingredients.
Reduce the heat, cover the pan and simmer for 1 hr.
Pour over the cooked pasta and top with grated parmesan cheese.

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Mexicana (Tomato Chilli Sauce)
A popular pasta sauce, excitingly and economical, goes with any pasta

9 teaspoons of olive oil
2 medium-sized onion, thinly sliced
1 garlic clove, crushed
1 tin canned tomatoes
1/2 teaspoon of salt
1/2 teaspoon of pepper
1/2 teaspoon of oregano
1 green chilli finely chopped
1 hot chilli finely chopped

In a large saucepan, heat the oil over moderate heat. Add the onion and the garlic and cook stirring occasionally for 5 to 7 minutes, until soft and translucent.
Add green and hot chilli and coo,k stirring occasionally for a further 5 minutes. Stir in the tomatoes, salt, pepper, oregano and bring the mixture to the boil. Reduce the heat and simmer for 10 to 15 minutes.
Pour over your favourite pasta.

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Chicken Ravioli with Avocado and Ham (4 - 6 Servings)

125 g unsalted butter
1 teaspoon of flour 250 ml fresh cream
500 g Chicken Ravioli
3 ripe avocados, chopped
125 g prosciutto/ham, thorn into shreds
125 g parmesan cheese
1/2 teaspoon of salt
freshly ground black pepper 

In a large saucepan melt the butter and stir in the flour. Add the cream and cook, stirring frequently for five minutes.
While sauce is cooking put the ravioli in steady boiling salted water and cook until tender "al dente".
Drain, tip pasta on a warm platter and pour over the sauce, the avocado, 3/4 of the prosciutto/ham, add 3/4 of the parmesan and lots of black pepper toss well, arrange the rest of avocado and he prosciutto/ham and serve at once handing around more of the grated parmesan in a bowl.

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Smoked Salmon Ravioli alla Dolce Vita (4 - 6 Servings)

500 g Smoked Salmon Ravioli
1 tin of peeled tomato
150 g tined tuna
50g continental capers
100 g stoned black olives
10 anchovies fillets 
2 cloves of garlic
6 teaspoons of olive oil 
1 cup dry white wine
1 small chilli 
pinch salt
pinch of sugar
chopped parsley

Chop garlic finely. Put oil in a pot, add garlic and cook slowly. After a few minutes add the tuna and the anchovies , cut up roughly.
Leave for a few seconds, then add the other ingredients including the chilli and chopped parsley.
Add the wine an let it evaporate for a few minutes and then add the peeled tomatoes cut into small pieces.
Cook over moderate heat for approximately 10 minutes adding salt to taste and a pinch of sugar.
Cook the pasta al dente, drain well and combine with the sauce. Serve immediately without cheese and garnish with parsley.

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Fettuccine al Burro (4 - 6 Servings)

500 g Mixed Fettuccine
6 teaspoons of olive oil 
grated parmesan cheese
Cooked and chopped English spinach 
Salt and ground black pepper to taste

Mix into hot coked pasta olive oil and spinach seasoning to taste and sprinkle the parmesan cheese. 
Entertaining Italian style: be creative, put candlesticks into empty Chianti bottles, add a basket of mixed bread, a good drop and you will get a true trattoria style meal. Buon appetito.

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Cooking Instructions

Retail pack
Bring 5 litres of water to boil
Add Ravioli, there is no need to separate them
Brink back to boiling point and stir gently
Cook for a further 5 minutes, steering occasionally
Drain and add sauce of your choice

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Ready To Eat & Ready Meals

Conventional Oven: Pre Heat Oven to 200 C, remove film and place tray into a cold baking tray, bake in the center of the oven for approximately 30-40 minutes, less if fan forced oven.
Allow to stand for 3-4 minutes before serving
Microwave Oven -Remove film and place into microwave on high for 8-10 minutes. Allow to stand for 2-3 minutes before serving
Refer to manufacturer specifications

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Food Service

Bring 5 litres of water to boil for approximately 1kg of pasta. Add Ravioli, maximum of 2.5 kg at the time on a Pasta cooker. Bring back to boiling point and stir gently.
Pre cooking:
Cook for 4 minutes, Drain and cool the pasta under running water or submerged on cool water until riched ambient temperature. Drain well, put the pasta in a large container, add oil and mix it. Cover the pasta with a container lid or glad wrap. Keep refrigerated all the time (2-4 c)
Cooking:
Boil pasta for approximately 8-10 minutes, drain and serve with the sauce of your choice. The cooking times will depended on the amount of water and the intensity of the heating you are using. Always under cook pasta remembering that it will continue cooking unless you cool the products immediately.

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Gourmet Food Service

These variety's of pasta is ideal to be cooked a la carte , it will take about 5 minutes cooking time, using the same procedure as above, taking into consideration that if pre cooked it must be put into a shallow dish.
The filling will be a lot more that the food service line, will expand and the ravioli tend to go flat if over cooked. The best results will be achieved by having porting control, freezing it and cooking the product on demand.

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