Tortellini À La Niederrhein
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g tortellini with meat fillin, from the coolin shelf
- 1 onion (s)
- 1 leek stick (s)
- 1 clove garlic
- 2 slices cooked ham
- 250 ml vegetable stock
- 250 ml cream
- 2 tablespoon white wine
- salt and pepper
- Herbs, Mediterranean
- Parmesan
- possibly flour butter or sauce thickener
Print Recipe
Pin Recipe Instructions
- Cook the tortellini according to the instructions on the packet and set aside. Meanwhile, cut the vegetables and ham into small pieces.
- Steam the onions until translucent, then sauté ham, leek and garlic one after the other. Deglaze with the white wine and let the wine reduce, then fill up with the stock and cook the vegetables for another 10-15 minutes without the lid until they are al dente.
- Then add the cream and simmer gently for about 15 minutes over medium heat. Add the pre-cooked tortellini, simmer briefly and heat.
- If necessary thicken with a little flour butter or a light sauce thickener. Season to taste with Mediterranean herbs, salt, pepper and Parmesan.
- There are no limits to the imagination, I`ve also processed mushrooms, carrots or celery.
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