Tortellini with pecorino sauce

Ingredients for 4 servings:

• 100 g shallot(s)
• 2 garlic cloves
• 2 tbsp olive oil
• 200 ml white wine
• 300 ml vegetable stock
• salt and pepper
• nutmeg
• 3 tomatoes
• 100 ml whipped cream
• 150 g cheese (Pecorino), finely grated, alternatively Parmesan
• 1 bunch of chives, cut into rolls
• 2 packs of tortellini
• 2 tbsp honey

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

with honey note

Halve the shallots, slice them into thin rings, and finely dice the garlic. Sauté both in a deep pan in hot olive oil. Pour in the wine and stock and reduce significantly over high heat. Finally, season with pepper and nutmeg. Finely dice the tomatoes and add them to the sauce. Pour in the cream and stir in the honey. At this point, the honey will still be very dominant in the flavor, but the cheese will absorb it later. Melt the grated cheese and do not boil it any further. Finally, season with salt, pepper, and a little more nutmeg, if desired. Depending on the cooking time, cook the tortellini until they are cooked through with the sauce. Drain the tortellini and stir into the sauce. Finally, sprinkle with chives. If desired, you can also sprinkle some shaved Parmesan cheese over the pasta.