Summary

Ingredients

• 500 g tortelloni with ricotta and spinach fillin, from the coolin shelf
• 300 ml vegetable stock
• 1 medium carrot (s)
• 100 g broccoli
• 120 ml heavy cream or low-fat cream substitute
• 75 g processed cheese, low in fat
• 60 ml milk
• 3 teaspoons flour
• 3 teaspoons olive oil
• a bit salt
• some nutmeg

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Instructions

1. Cook the tortelloni (bought fresh or homemade) in salted water and set aside. Peel and slice the carrot, wash the broccoli and cut into small florets (thaw frozen broccoli).
2. Heat the olive oil in a pan (this is best done in a wok) and sweat the flour in it. Then deglaze with the vegetable stock, cream (substitute) and milk. Melt the processed cheese in the sauce and bring the sauce to the boil. Now add the vegetables and simmer in the sauce for 10 minutes. Season with nutmeg and possibly a little salt. Put the tortelloni in the sauce, mix everything well.
3. The amount is enough for 3 people or two very hungry people.