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Courgette, hake and shrimp ravioli in a bouillon

Ingredients

Ravioli:

½ cup (50 g) courgette

2 oz. (50 g) hake

5 shrimp

1 spoon olive oil

1 lime (or lemon)

Salt

Pepper

Bouillon:

Shrimp heads

1 spoon cognac

1 spoon oilve oil

½ chopped onion

Salt

Pepper

2 spoons of water

Preparation

Bouillon:

1. Place all the ingredients except the water in the Ogya, close the lids, and cook in the microwave oven at 800W for 2 minutes. Take out of the microwave oven, add the water, and set aside.

Ravioli:

2. Cut the courgettes into lengthwise strips and place them forming crosses on a flat surface.

3. Chop the hake with the shrimp, a few drops of lime juice, oil, salt, and pepper. Place a teaspoon of the mixture in the centre of every cross and close them clockwise to shape the ravioli. Place them on the tray and this inside the Ogya and cook for 2 minutes.

4. Serve the ravioli in a deep dish with the strained broth over them. This recipe can be adapted to the Ogya XL by doubling the quantity of ingredients. The cooking times are the same.

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