s-fuechsles tortelloni pans

Ingredients for 4 servings:

• 500 g fresh tortelloni, filling as desired
• 1 small zucchini
• 1 carrot(s), approx. 150 g
• 3 tomatoes, e.g. Kumato
• 1 onion(s), red
• 1 tbsp sugar
• 1 tsp curry
• some salt, from the mill
• some pepper, mixed, from the mill
• 300 ml vegetable stock
• 2 tsp herb cream cheese
• 1 tbsp clarified butter
• fresh basil, a few leaves

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

depending on portion size for 3 – 4 people

First, clean the vegetables, peel the carrot, and slice or thinly slice it. Quarter the zucchini and slice it. Remove the stems from the tomatoes and roughly dice them. Peel and finely dice the onion. Lightly sauté the carrots in clarified butter and sprinkle half of the sugar over them, stirring. Sauté for at least 2 minutes. Season with curry powder and stir again. Then add the zucchini and onions to the pan, sauté briefly, then add the tomatoes. Sprinkle the remaining sugar over the tomatoes and mix everything together gently. Season with salt and pepper, and simmer briefly; the vegetables should still have some bite. Now add the tortelloni to the pan; pour in the broth and simmer for 2 minutes over medium heat. Stir in the cream cheese to thicken the mixture and, of course, for flavor. Season again if necessary. Arrange on deep plates, sprinkle with fresh, finely chopped basil and serve immediately.