R-358M (serv.man2) - Sharp Home Appliance User Guide / Operation Manual. Page 48

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600g canned, chopped tomatoes
150g red pesto
150g sun-dried tomatoes, chopped
salt and pepper to taste
500g fresh ravioli (meat or vegetarian)
600ml (1 pint) cheese sauce (See page 50)
150g Mozzarella cheese, grated 

1 Empty the tomatoes into a large bowl and cook on

100P for 8 minutes to reduce the juice.

2 Combine the Pesto and sun-dried tomatoes with the

tomatoes and season.

3 Spread 

1

/

3

of this mixture over the base of a greased

25cm square dish, then place a single layer of ravioli
on top. Next, spread 

1

/

3

of the cheese sauce over the

ravioli. Layer until all the ingredients have been used,
the last layer being cheese sauce.

4 Sprinkle the Mozzarella over the top and place on the

turntable. Cook on 50P for 50 minutes.

175g canned, chesnut purée
225g fresh brown breadcrumbs
100g Double Gloucester cheese, grated
125g onion, finely chopped
100g mushrooms, finely sliced
10ml (2 tsp) fresh parsley, chopped
90ml (6 tbsp) milk
4 eggs (medium), beaten
15ml (1 tbsp) mustard powder
salt and pepper to taste
225g frozen spinach
225g Roulé (soft cheese)
50g Cheddar cheese, grated to sprinkle

1 Grease a 1.5 litre loaf dish and line the base with

greaseproof paper.  

2 Blend the chesnut purée, breadcrumbs, cheese, onion,

mushrooms, parsley, milk, eggs, mustard powder and
seasoning together using a food processor.

3 Place spinach in a separate bowl and heat on 100P for

3 minutes, drain thoroughly.

4 Place half of the nut mixture in the base of the loaf

dish and smooth the surface.

5 Spread the Roulé over this layer, followed by the

spinach and the remaining nut mixture. Smooth the
surface, sprinkle with cheese.

6 Cook on 50P for 25 minutes, until a skewer comes out

clean. 

2 baking potatoes, (approx. 250g each)
50g butter
100g Double Gloucester cheese, finely chopped
15ml (1 tbsp) fresh chives, chopped
50g mushrooms, finely chopped
salt and pepper to taste 

1 Prick each potato in several places. Cook on 100P for

11 - 12 minutes. Halve each potato and scoop the flesh
into a bowl, add the butter, cheese, chives and
mushrooms. Mix well and season.

2 Pile mixture back into the potato skins and place in a

flan dish, on the turntable. 

3 Cook on 50P for 8 - 9 minutes. 

R-358M Cookbook  03/05/2005  15:23  Page 46