John Myers
Ingredients for 4 servings:
- 1 large onion(s)
- 1 garlic clove(s)
- 1 pack of fresh mushrooms
- some olive oil for frying
- 190 g pesto, green
- 200 g crème fraîche with herbs
- some water
- 100 g pine nuts
- 1 handful of basil
- salt and pepper
- 1 tsp sautéed oregano
- 1 tsp, sautéed marjoram
- 800 g tortellini with ricotta and spinach filling
- 200 g Gouda, grated
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes
simple, delicious and vegetarian
Chop the onion and garlic, and slice the mushrooms thickly. Sauté the onions and garlic together in a little olive oil, then add the sliced mushrooms. Gently fry everything for 5 minutes. Add the pesto, crème fraîche, and a little water to thin it out. Bring to a boil briefly. Meanwhile, lightly fry the pine nuts in a pan until they turn a light brown. Set aside. Tear the fresh basil and add it to the mixture. Season with salt, pepper, oregano, and marjoram. Place the tortellini in a baking dish, spread the sauce over the top, and add the fried pine nuts. Mix everything together and finally, generously scatter the grated Gouda cheese. Bake the casserole in a preheated oven at 180°C (fan oven) for 20-30 minutes. Remove from the oven and serve as soon as the grated cheese is golden brown.
Facebook Comments