Summary

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

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Instructions

1. Put the tortelloni and the frozen heirs in a baking dish.
2. Cut the spring onion into fine rings. Finely dice the garlic clove. Drain the mushrooms.
3. 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.