Tortellini in Bolognese Cream Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 packs tortellini
- 2 cups cream
- 1 pack cooked ham
- 1 can peas
- 0.5 ½ glass sauce (Bolognese), or the rest the homemade sauce
- 1 teaspoon, leveled broth, grained
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Do not cook the tortellini all the way through.
- Cut the cooked ham into small pieces, cut strips and then again into small pieces.
- Drain the peas. Put the cream in the saucepan and heat it up. I still add some milk to the cream as the pasta is still steeping in a lot of sauce. Put the peas in the cream. When the cream is boiled, add the ham to the cream and put the plate down a little. Add about half a glass of Bolognese to the cream sauce until the sauce has a dark pink color. Stir thoroughly as the Bolognese dissolves better in the cream. Season with stock powder, salt and pepper.
- Add the tortellini to the sauce and bring to the boil again, this rounds off the taste.
- The sauce may appear a little runny, but the pasta will still soak up a lot of the sauce.
- The dish tastes best with fresh tortellini with meat filling from the cooling shelf.
- So far everyone has been enthusiastic about it and it is now a tradition in my fast kitchen.
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