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Ravioli au gratin
2 servings
Gratin auto program
300 g fresh ravioli
1 tsp. salt
1 tsp. dried oregano
1 can of peeled tomatoes
pepper (optional)
2
1
/
2
- 3 dl ready-made Béchamel sauce
50 g grated Emmental cheese
1. Place the ravioli in a suitable ovenproof gratin dish. Sprinkle with
salt, oregano and pepper if desired.
2. Cut the tomatoes into pieces and spread them over the ravioli.
3. Pour Béchamel Sauce over the ravioli and sprinkle with Emmental
cheese.
4. Cook on combination convection 220°C + 440 watt for 15 - 18 min.
Scrambled egg 1 person
1 whole egg
1
/
2
- 1 dl of milk or cream
1. Whisk the egg and milk together in a small shallow bowl. Cover with
a lid or film.
2. Microwave on 1000 watts for 1
1
/
2
- 2 minutes (depending upon the
amount of milk or cream), then microwave on 100 watts for a
further 2 minutes.
3. Sprinkle a little salt over the ready-prepared scrambled eggs and
stir with a fork.
Tip:
Always use a flat-bottomed bowl or dish which is suitable for the
amount of scrambled egg to be cooked.
Pasta
Pasta and lasagne gratin
Heating pasta
* Pasta cold from the refrigerator is ideal for heating in the microwave. Pour over the sauce or add a little water (
1
/
2
dl).
* Cover with a lid or microwave film.
* Use the heating program followed by 2 mins. standing time so that the heat can be distributed throughout the meat.
Heating lasagne
Use the auto weight gratin program.
Eggs