Summary

Ingredients

• 2 packs tortellini (filling your choice), fresh
• 20 large scampi, peeled
• 1 packet spinach leaves
• 2 cups cream, alternatively 1 bottle Rama Cremefine to boil
• 2 cloves garlic, finely chopped
• 1 teaspoon flour, to thicken
• some fondor

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Instructions

1. Cook the tortellini in boiling salted water for about 8 minutes. Then pour off and keep warm.
2. Fry the scampi in a little fat for about 5 minutes. Add the spinach and simmer for another 5 minutes while adding the cream. Add the garlic.
3. Finally, carefully stir in the tortellini.
4. Arrange on large pasta plates and serve immediately.
5. Tip: Leftovers taste good the next day, but they can also be frozen.