Tortelloni alla Schiavo

Ingredients for 2 servings:

• 500 g pasta (tortelloni with cheese filling)
• 200 g cooked ham, cut into small pieces
• oil
• 200 ml cream
• 200 ml milk
• 100 ml vegetable broth, strong
• 5 tbsp Parmesan, grated
• 2 egg yolks
• 1 tbsp tomato paste
• 1 clove(s) garlic
• Thyme, dried
• Parsley, chopped
• salt and pepper
• Nutmeg, grated

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Tortelloni with ham, cream and egg sauce

Cook the tortelloni according to the package instructions. Slowly brown the ham in a pan with a little vegetable oil. Briefly brown the tomato paste and then deglaze with the milk. Add the stock and thyme and bring to a boil for a few minutes. Press the garlic into the pan and cook briefly. Whisk together the cream, egg yolk, and Parmesan cheese and season with salt, pepper, and grated nutmeg. Add the cooked tortelloni to the ham sauce, stir vigorously, and stir in the cream/egg yolk/Parmesan mixture. Heat gently until it comes to a gentle boil. While stirring, the sauce will soon thicken. Remove from the heat and finally sprinkle with freshly chopped parsley and serve hot.