Tortelloni with mozzarella sticks

Ingredients for 4 servings:

• 800 g tortelloni with spinach and ricotta filling
• 500 g ready-made product (mozzarella sticks)
• 1 bunch of mixed fresh herbs
• 100 g whipped cream
• 1 onion(s)
• 1 tbsp butter
• 1 tbsp wheat flour type 405
• 200 ml vegetable stock
• 50 ml dry white wine, alternatively broth
• salt and pepper
• Nutmeg, grated
• oil

Instructions

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

in a fine herb sauce

If children are eating with you, replace the wine with stock. Peel the onion, halve it, and slice it lengthwise and crosswise several times, then dice very finely. Clean and roughly chop the herbs, reserving a few for garnish. Heat the butter in a small saucepan and sauté the onions and flour until golden brown. Then deglaze with the wine and add the stock, whisking well to prevent lumps from forming. Now add the cream and simmer over medium heat for about 4 to 5 minutes. Add the herbs to the sauce and do not allow to boil. Season with salt, pepper, and a pinch of nutmeg. If you like, you can also purée the sauce finely. Fry the mozzarella sticks until golden brown. Make sure there is plenty of oil in the pan. Drain any excess oil on a paper towel. At the same time, cook the tortelloni in salted water. Fresh tortelloni only need a few minutes. Drain the tortelloni, let it drain, and then return it to the hot pot. Mix with the herb sauce and heat briefly again. Serve the tortelloni on deep plates with the mozzarella sticks and garnish with herbs.