Tortellini in cheese and cream sauce

Ingredients for 2 servings:

• 250 g tortellini
• 200 g ham, cooked
• 300 g broccoli
• 300 g mushrooms, fresh
• 2 m.-sized onion(s)
• 200 g sweet cream
• 100 g processed cheese (preferably with herbs)
• 2 cloves garlic
• 1 cube of broth for 1/2 liter of water, I use vegetable broth, others work too
• some butter or oil for frying
• some pepper
• wine, white
• Parmesan

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Bring 2 liters of water to a boil and add the stock cube. Stir until dissolved, then add the tortellini. When the tortellini are ready, drain the water and set the pot with the tortellini aside. There should be no water left in the pot. Meanwhile, cook the finely chopped broccoli in lightly salted water until al dente. Dice the ham and onion, cut the mushrooms into 5mm thick strips, and fry them vigorously in a pan. (Deglaze with a dash of white wine at the end, if desired.) Mix the cream and melted cheese in a saucepan and gently bring to a boil, then add the crushed or finely diced garlic. Stir. Finish: Add the broccoli (without water) and the contents of the pan, without fat, to the cream mixture, stir, then pour everything over the tortellini in the pot. Stir and reheat briefly if desired. Serve with Parmesan cheese and a crisp, fresh salad. PS: The entire dish can also be baked in a casserole dish sprinkled with cheese until the cheese has melted. Before baking, sprinkle about 100g of crème fraîche over the cheese!