Latina Pasta

[ACJ]

When I was down at Coles earlier I picked up 2 packets of the Latina Kids Fresh Beef and Vege Ravioli. I was just wondering if any of you know, can I freeze it in the packets its in or cook it and freeze it??

DS loves the stuff and it was on special for 2 for $5 and it is going to be good for night coming up when bubs arrives and neither of us feel like making dinner but he can still have this out of the freezer.

[Rouge]

You can freeze it uncooked. We used to do that all the time.

[ACJ]

Thanks lovely!!

[PinkPalace]

yep we do it all the time! dont defrost - just throw straight in the pot!

[ACJ]

PP - how long do you cook them for when frozen??

[PinkPalace]

i go by how they feel.
But if it add to boiling water - 10-15min should be fine.
Just keep an eye on it - and taste test to how you like your pasta (i guess some like it al dente others soft ).

it defrosts soooo quickly! hardly any difference from fresh really

[Phteven]

It only takes a minute or so more than from non-frozen.

I got this recipe for a pasta bake using the latina pastas from the taste website. You could make it up and then pop it in the freezer and defrost then bake it.

Ingredients (serves 4)

* 1kg butternut pumpkin, peeled, deseeded, chopped
* 2 tablespoons sage leaves, roughly chopped
* 1 garlic clove, crushed
* 1 tablespoon olive oil
* 500g packet tortellini pasta (see note)
* 1 cup cream
* 250g bocconcini, halved (see note)
* 1/3 cup grated parmesan cheese
* small sage leaves, extra, to serve

Method

1. Preheat oven to 220?C. Place pumpkin, sage, garlic, oil, and salt and pepper into a large roasting pan. Toss well to combine. Roast for 20 minutes or until pumpkin is tender.
2. Cook pasta in a saucepan of boiling salted water, following packet directions, until tender. Drain.
3. Combine pumpkin mixture, cream, bocconcini, parmesan, pasta, and salt and pepper in a 5cm deep, 20cm x 30cm (base) ovenproof baking dish. Bake for 15 minutes or until bubbling and golden. Sprinkle with extra sage leaves. Serve.

Notes & tips

* We used spinach and ricotta tortellini, but you could use any kind of tortellini. Look for it with the fresh pastas in the refrigerated section of your supermarket.
* Bocconcini are small nuggets of mozzarella.