John Myers
Ingredients for 3 servings:
- 400 g pasta (tortelloni, fresh, filled with ricotta/spinach)
- 1 tbsp oil
- 1 spring onion(s)
- 1 can mushrooms, sliced
- 1 clove(s) garlic
- 40 g tomato paste
- 200 g cream
- 150 g sour cream
- 100 ml milk
- 50g Gorgonzola
- 75 g peas (frozen)
- Salt
- pepper
- Paprika powder
- oregano
- 1 pinch(s) of sugar
- 100 g cheese, grated
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes
vegetarian
Place the tortelloni and frozen peas in a baking dish. Thinly slice the spring onion. Finely dice the garlic clove. Drain the mushrooms. Heat the oil in a saucepan and sauté the spring onion, sliced mushrooms, and garlic. Add the tomato paste and sauté. Top with cream, milk, and sour cream and simmer gently. Melt the Gorgonzola in the sauce. Season to taste with salt, pepper, paprika, oregano, and a pinch of sugar. Then pour over the tortelloni and peas. Sprinkle with grated cheese and bake at 180°C (top/bottom heat) for about 30 minutes.
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