Summary

Ingredients

• 500 g tortellini, with a spinach or cream cheese fillin, from the coolin shelf
• 200 g cooked ham
• 200 g mushrooms
• 100 g processed cheese
• 4 tablespoon peas, fresh or frozen
• 250 ml Cremefine, for cooking
• 400 ml broth
• 50 ml port or white wine
• Herbs, Italian, fresh or frozen
• 1 onion (s)
• 1 squirt lemon juice
• some butter, cal
• 2 tablespoon olive oil
• Salt and pepper, fresh from the mill

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Instructions

1. Cook the tortellini according to the instructions on the packet. Braise the diced onion in olive oil until translucent, then add the sliced mushrooms and brown while stirring over medium heat. Deglaze with port wine over high heat, add herbal broth. When it boils, reduce the heat and add the peas. Cook for a few minutes. Now add the processed cheese and dissolve. Add the diced ham and cremefine, heat, season with lemon and pepper and finally add a cold trick of butter. Salt as needed. Mix with the tortellini.