Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
Ingredients- 400 g pasta, (tortelloni, fresh, filled with ricotta / spinach)
- 1 tablespoon oil
- 1 spring onion (s)
- 1 can mushrooms, sliced
- 1 clove garlic
- 40 g tomato paste
- 200 g cream
- 150 g sour cream
- 100 ml milk
- 50 g Goronzola
- 75 g peas, (frozen)
- salt
- pepper
- Paprika powder
- oregano
- 1 pinch (s) sugar
- 100 g cheese, rated
Print Recipe
Pin Recipe Instructions
- Put the tortelloni and the frozen heirs in a baking dish.
- Cut the spring onion into fine rings. Finely dice the garlic clove. Drain the mushrooms.
- Heat the oil in a saucepan, sauté the spring onions, mushroom slices and the garlic in it. Add the tomato paste and sweat. Top up with cream, milk and sour cream and simmer gently. Melt the gorgonzola in the sauce. Season with salt, pepper, paprika, oregano and a pinch of sugar and season to taste. Then pour over the tortelloni and peas. Sprinkle the grated cheese on top and bake at 180 ° C top / bottom heat for about 30 minutes.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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