Baked tortellini with spinach

Ingredients for 4 servings:

• 1,000 g tortellini (spinach and ricotta), fresh from the refrigerator
• 450 g creamed spinach, frozen
• 1 small onion(s)
• 600 ml cream
• 30 g pumpkin seeds (more if desired)
• salt and pepper
• nutmeg
• 200 g Emmental cheese, grated
• Oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Simple, vegetarian

Dice the onion and sauté in a little oil in a large pan. Deglaze with the cream (you can also replace one-third of the cream with milk). Add the creamed spinach and thaw over medium heat, then bring to a simmer. Add the tortellini, stir, season with pepper, salt, and nutmeg, and mix in the pumpkin seeds. Transfer everything to a large casserole dish and sprinkle with grated cheese. Tip: You can of course use other cheeses instead of Emmental, but I like the Emmental casserole best. Bake the casserole in the oven at 160°C for about 30 minutes (the cheese should be golden yellow).