Tortellini in ham mushroom cream sauce

PREPARATION

15 minutes

PREPARATION

10 mins

TOTAL TOTAL

25 minutes

PORTIONS

4 people

INGREDIENTS

500 g of fresh tortellini, filling of your choice - from the cooling rack, approx. 2 min. Cooking time

300 ml cream - min. 30% fat

200 g (approx) cooked ham, diced - e.g. a 1 cm thick slice of the butcher

150 g of mushrooms - cut into thin slices

50 g butter

30 g Parmesan - freshly grated

1 garlic clove - peeled and crushed

1 teaspoon of organic lemon

1 pinch of nutmeg

Salt and black pepper from the mill

MANUAL

PLEASE EXAMINE BEFORE YOU WANT TO COOK THE TORTELLINI SEPARATELY OR IN THE SOSSE. I COOK YOU IN THE SOSSE WITH.

The cooked ham cut into cubes and the cleaned mushrooms in thin slices. Peel and flatten the garlic clove and rub off the organic lemon for 1 teaspoon dish. Also rub the Parmesan.

Then you melt in a coated, large pan (mine has 32 cm diameter) the butter and let it roast the ham cubes and the champignons for about 3 minutes at medium to high level until they are lightly browned

Then add the cream, the crushed clove of garlic and the lemon puree and season with freshly ground pepper and salt to taste as well as about 1 blade of ground nutmeg. Stir everything and simmer for about 2 minutes

Stir in the parmesan and uncooked tortellini and simmer for 3 minutes. Stir from time to time so that nothing sticks to the bottom of the pan

NOTE / TIP: The tortellini stay a bit crisp in this way of cooking. If you like them softer, you should cook them separately according to the package instructions

Using freshly grated Parmesan cheese, salt and pepper from the mill sever and add basil leaves to taste. I wish you a good appetite

WHAT DO YOU MEAN

Did you try the recipe once? How do you find it? I am always happy about praise, friendly criticism or your tips and experiences. Let us stay in the exchange via the comment function below. I would be happy.