Summary

Ingredients

• 125 g tortellini, dried
• 30 g ham, diced
• 1 shallot (s)
• 100 g mushrooms, brown
• 150 ml meat broth or chicken broth
• 75 ml cream
• 50 g peas, frozen
• Basil, some leaves
• 20 g Emmentaler, rated
• 15 g parmesan, freshly rated
• Salt and pepper from the mill
• possibly butter

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Instructions

1. Clean and quarter the mushrooms. Peel and finely chop the shallot.
2. Fry the ham cubes without fat in a pan, after about 3 minutes add the shallot cubes and sweat until translucent, then add the mushrooms and fry for another 3 minutes. Possibly add a little butter. Deglaze with the broth and cream, add the peas, bring to the boil and cook for about 5 minutes without a lid, reducing the liquid. If too much liquid evaporates, you can add a little more broth or cream. Finally, add the grated Emmentaler to the sauce.
3. In the meantime, cook the tortellini in salted water as instructed, drain and arrange on a plate.
4. Cut the basil leaves into strips, add to the sauce and spread everything over the tortellini. Garnish with a basil leaf and sprinkle the parmesan on top.