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Tortellini in a béchamel cream sauce

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Ingredients for 2 servings:

  • 500 g tortellini, cooked al dente in salted water
  • 2 tbsp butter
  • 2 tbsp flour
  • 250 ml chicken broth
  • 100 ml cream
  • Salt and pepper, from the mill
  • nutmeg
  • Paprika powder, sweet
  • e.g. Parmesan, freshly grated

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

if you want it to go fast

Melt the butter in a saucepan, add the flour, and stir until bubbles form. Then slowly pour in the broth, stirring well to avoid lumps. Add the cream and season generously with the spices. Spoon onto the tortellini and sprinkle with grated Parmesan cheese.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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