Tomato and Mushroom Sauce

Serves: 4

Ingredients:

2 tablespoons olive oil
1 large onion, finely sliced
2 cloves garlic, crushed
2 pound (1 kg) very ripe tomatoes, sliced or
2 x 13 ounce (410 g) cans of whole tomatoes
1/2 cup red wine
2 tablespoons tomato paste
2 teaspoons dried oregano
1 teaspoon dried basil
1 bay leaf
8 ounces (250 g) mushrooms, sliced
Pepper to taste

Microwave Method:

1. In a bowl heat oil for 1-2 minutes on HIGH. Add onion and garlic. Cook for 2 minutes on HIGH.
2. Add tomatoes, stir and cook for 1 minute on HIGH.
3. Add wine, tomato paste, oregano, basil and bay leaf. Cover and cook for 6-7 minutes on HIGH.
4. Stir in mushrooms and pepper. Cook uncovered for 4-5 minutes on HIGH. Remove bay leaf.
5. Serve over hot pasta. Sprinkle with freshly grated Parmesan cheese.

Ravioli with Dill Pesto

Serves: 2-4

Ingredients:

8 ounces (250 g) frozen ravioli
3 cups hot water
Sauce:
1/4 cup pine nuts
1/2 cup fresh parsley, firmly packed
1/2 cup fresh dill
1/2 cup olive oil
2 cloves garlic
1 tablespoon lemon juice
Freshly ground black pepper
1/4 cup Parmesan cheese

Microwave Method:

1. Place ravioli in a bowl, cover with hot water. Cook for 8-9 minutes on HIGH. When cooked rinse with hot water.
2. Place pine nuts in a small bowl. Cook for 1-2 minutes on HIGH, stirring occasionally.
3. Put pine nuts, parsley, dill, olive oil, garlic, lemon juice, pepper and cheese in a blender. Blend for a few seconds until well combined.
4. Pour sauce over hot ravioli.