Tortelloni with Vegetable, Cream and Feta Sauce
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 400 g tortelloni, fresh
- 1 bell pepper (s), yellow
- 1 large tomato (s)
- 6 large mushrooms, fresh
- 1 large onion (s)
- 1 cup sweet cream
- 70 g feta cheese
- 1 tablespoon tomato paste
- some white wine
- some olive oil
- a bit salt
- some pepper
- some thyme
- some rosemary
- some basil
- possibly nutmeg
Print Recipe
Pin Recipe Instructions
- First peel and dice the onion. Clean the mushrooms and cut into wedges or slices. Wash and dice the bell pepper and tomato as well.
- Put on a saucepan with plenty of salted water for the tortelloni. Heat the olive oil in a well-coated pan. Fry the onion cubes in it. Then add the mushrooms, peppers and diced tomatoes one after the other. Let the vegetables simmer in the pan for about 5 minutes, until everything is soft enough.
- Pour the cream over the vegetables and bring them to the boil. Round off with the tomato paste and white wine. Put the fresh tortelloni in the salted water that is boiling in the meantime. Usually they only need about 3 minutes. While the sauce and tortelloni are simmering, cut the feta into small cubes and mix into the sauce.
- Season the vegetable sauce with the spices to taste. Drain the tortelloni, mix into the sauce if necessary and serve everything hot.
- The recipe is also sufficient for 3 people if the hunger is not too great.
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