Gratinated tortellini with fresh diced tomatoes

Ingredients for 4 servings:

• 600 g tortellini (tortelli), fresh, filled with ricotta and dried tomatoes or as desired.
• some salt for the water
• 2 tomatoes
• 1 egg(s)
• 150 g cream
• 1 pinch of freshly ground pepper
• 100 g raw ham, diced
• 100 g gratin cheese, grated
• 25 g butter
• 1 tbsp cress for garnish
• some olive oil for the mold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

filled with ricotta and dried tomatoes

Cook the tortelli in boiling salted water according to the package instructions until al dente, then drain in a colander. Preheat the oven to 180°C fan/gas mark 3. Wash and trim the tomatoes. Remove the stem ends. Halve the tomatoes, remove the seeds, and dice them. Place the tortelli in a baking dish greased with olive oil. Beat the egg and cream and season with salt and pepper. Pour the mixture over the tortelli, arrange the diced tomatoes and ham on top. Season everything with pepper and sprinkle with the cheese. Top the casserole with knobs of butter. Place in the oven and bake for about 25 minutes. In the meantime, rinse the cress thoroughly, pat dry, and trim with scissors. Sprinkle the tortelli with cress to serve.