Tortellini (or Ravioli) with Paprika Cream Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g tortellini or ravioli, with ricotta and spinach fillin, fresh
- Salt water
- 1 medium onion (s)
- 1 large clove garlic
- 1 large pepper (s), red, orange or yellow, not a green one!
- 2 tablespoon olive oil
- 100 ml broth
- 100 ml cream
- 100 g parmesan cheese
- 0.5 ½ bunch fresh basil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Prepare the tortellini in salted water according to the instructions on the packet. Peel and finely chop the onion, as well as the garlic. Dice the peppers. Fry the onion and garlic in plenty of olive oil until they are light golden yellow, although you have to add the garlic a little later, otherwise it will be too brown and therefore bitter. Then add the diced paprika and fry lightly, deglaze with the stock, steam everything until soft.
- In the meantime, grate the parmesan. Then puree the sauce finely, pour on the cream until it has the right consistency for you. Bring the whole thing to a boil briefly.
- Cut the basil. Remove the sauce from the heat, add the basil and parmesan to the sauce, stir everything well. Lift the tortellini out of the water with a slotted spoon and add to the sauce, carefully fold in.
- My family loves this sauce with tortellini or ravioli. The sauce also tastes delicious cold with white bread.
- Fresh tortellini or ravioli are best, if you want you can of course make them yourself.
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