Best Tortelloni
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 ½ kg tortellini, (tortelloni with meat filling, vacuum-packed)
- 1 pack cooked ham
- 300 g mushrooms
- 2 cups cream cheese
- 1 cup sweet cream
- 1 teaspoon flour
- 2 medium onion (s)
- 0.25 liter ¼ broth
- 1 bag cheese, grated
Print Recipe
Pin Recipe Instructions
- Prepare the tortelloni in a sufficiently large saucepan according to the instructions on the packet. It is best to drain a little earlier so that they do not become too soft in the oven afterwards and allow them to drain off.
- Bring the broth to a boil in a saucepan. Cut the onions into small cubes, slice the mushrooms and roughly chop the ham.
- In a separate saucepan, sauté the onions in oil, add the ham and fry with them. After a minute add the mushrooms and fry them a little more. All in all, this process takes a maximum of 5 minutes, everything should only be fried. Then pour in the broth and cream and immediately stir in the cream cheese. Bring to the boil briefly, remove from heat and season the sauce with salt and pepper.
- In a small container (e.g. a coffee cup), stir a little flour with water until smooth and stir this into the sauce. Bring the sauce to the boil again briefly.
- Then put the tortelloni in a large baking dish and pour the sauce evenly over it. Sprinkle the cheese on top and bake the casserole at 180 degrees on the middle rack for about 25 minutes until golden brown.
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