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Tortellini in cream sauce

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Ingredients for 2 servings:

  • 750 g tortellini with spinach and ricotta filling
  • 1 large bell pepper(s), green
  • 100 g raw ham, diced
  • 200 g Cheddar cheese, grated
  • 300 ml cream
  • 100 ml water
  • 1 bunch of spring onions
  • 200 g herb cheese spread
  • 2 eggs
  • 1 tbsp, heaped vegetable stock powder
  • 1 pinch of nutmeg
  • olive oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Chop the bell peppers. Slice the spring onions into rings. Briefly sauté both with the ham in a little olive oil. Add the cream, water, and broth and bring to a boil. Then add the processed cheese, cheddar, and eggs and bring back to a boil. Meanwhile, heat the tortellini with a little water in the microwave for about 5 minutes. (I do this so the sauce doesn’t burn.) Finally, add the tortellini to the sauce, season with nutmeg, and bring everything back to a boil.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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