Summary

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

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Instructions

1. Do not cook the tortellini all the way through.
2. Cut the cooked ham into small pieces, cut strips and then again into small pieces.
3. 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.
4. Add the tortellini to the sauce and bring to the boil again, this rounds off the taste.
5. The sauce may appear a little runny, but the pasta will still soak up a lot of the sauce.
6. The dish tastes best with fresh tortellini with meat filling from the cooling shelf.
7. So far everyone has been enthusiastic about it and it is now a tradition in my fast kitchen.