Emily's tortellini gratin

Ingredients for 4 servings:

• 300 g peas, frozen
• 2 carrots
• 200 g cauliflower florets
• 200 g cream
• 2 packs of fresh tortellini with meat filling
• 125g mozzarella
• 100 g cheese, grated Emmental
• 10 g butter
• Salt
• Pepper, freshly ground

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Cut the cauliflower florets into smaller pieces, slice the carrots, and cook in boiling salted water for about 5 minutes. Cook the frozen peas in a little boiling salted water for 2 minutes, then drain. Place half of the peas and the cream in a tall container and puree with a hand blender until smooth. Season the green sauce with salt and pepper. Cook the tortellini in boiling salted water for about 2 minutes, drain, and let drain. Cut the mozzarella into thin slices. Brush an oval, ovenproof dish with butter, arrange the tortellini in it, and pour the pea sauce over it. Scatter the remaining peas, carrots, and cauliflower over the top, cover with the mozzarella slices and grated Emmental cheese, and bake in a preheated oven at 220°C for about 30 minutes until golden brown.