Summary

Ingredients

• 300 g peas, frozen
• 2 carrot (s)
• 200 g cauliflower florets
• 200 g cream
• 2 packs tortellini, fresh with meat filling
• 125 g mozzarella
• 100 g cheese, rated Emmentaler
• 10 g butter
• salt
• Pepper, freshly ground

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Instructions

1. Cut the cauliflower florets into smaller pieces, cut the carrots into slices and cook in salted boiling water for about 5 minutes. Cook the frozen peas in a little boiling salted water for 2 minutes and then drain.
2. Put half of the peas and the cream in a tall container and blend finely with a blender. Season the green sauce with salt and pepper.
3. Cook the tortellini in boiling salted water for about 2 minutes, drain and drain.
4. Cut the mozzarella into thin slices.
5. Butter an oval, fireproof dish, spread the tortellini in it and pour the pea sauce over it. Scatter the remaining peas, carrots and cauliflower on top, cover with the mozzarella slices and the grated Emmentaler and bake in a preheated oven at 220 ° for about 30 minutes until golden brown.