Tortellini with broccoli

Ingredients for 2 servings:

• 1 pack of tortellini with spinach and ricotta
• 1 broccoli
• 150 g ham, optional (if it is not vegetarian)
• 1 tbsp, heaped flour
• 1 tbsp butter
• 300 ml milk (can be a little more)
• 100 g cream cheese spread
• Salt
• pepper
• nutmeg

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

vegetarian or optionally with prosciutto

Cut the broccoli into florets, wash it, and bring it to a boil in a large pot with salt and a little grated nutmeg. Once the water is boiling, make the béchamel sauce in a smaller pot. First, melt the butter. Then add the flour and quickly whisk everything together. Add a small sip of milk and continue stirring. Carefully add the milk in small sips to create a purée and avoid lumps. Then add more milk generously, stirring constantly. Stop adding the milk when the sauce is thin enough but still nice and creamy. Add pepper, salt, and grated nutmeg. The sauce should simmer on low heat for about 5 minutes, stirring constantly to prevent it from sticking. Stir in the processed cheese until it’s melted. If you’re not making this a vegetarian dish, chop the ham and stir it in. Veggie makers can simply omit it. Just before the broccoli is cooked, add the tortellini to the pot with the broccoli and bring to a boil. Fresh pasta cooks quickly, as you’ll notice when it’s much larger. Drain the broccoli and tortellini in a colander, then return it to the pot and pour the sauce over it. Stir everything together and serve.