Summary

Ingredients

• 400 g tortellini with ricotta fillin from the coolin shelf
• Salt water
• 50 g herb butter
• 1 onion (s)
• 1 chilli pepper (s)
• 3 tomato (s)
• 1 can tomato (s), happened
• 2 tablespoon herbs, Italian (frozen)
• 1 teaspoon chili powder, possibly more
• 150 ml cream
• 100 g cheese, rated
• salt and pepper

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Instructions

1. Prepare the tortellini in salted water according to the instructions on the packet. Sweat the onion and chilli in the herb butter until translucent.
2. Cut the tomatoes into small pieces, add and fry briefly. Add the tomatoes and herbs and let simmer for about 10 minutes. Then stir in the cream and bring to the boil again briefly.
3. Season the sauce with salt and pepper. Mix in the tortellini and mix everything together well. Sprinkle the cheese on top, let it melt and serve immediately.