Spinach and ricotta tortelloni with fresh tomato sauce

Ingredients for 2 servings:

• 400 g tortelloni with spinach and ricotta filling
• ½ pack of tomatoes, pureed
• 2 tomatoes
• 1 tsp parsley, chopped
• 1 tsp basil, chopped
• 1 small carrot(s)
• salt and pepper
• Broth (powder)
• 100 ml milk
• 1 tsp tomato paste

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Super simple, from everything you have

Cook the tortelloni in boiling salted water for a maximum of 4 minutes. Peel and finely dice the carrot, and heat it in a pot with a little water. Deseed and fillet the tomatoes, then cut them into small cubes. Add them to the pot with the carrots along with the passata (half a pack equals 250 g). Bring the sauce to a boil, adding the tomato paste, milk, and herbs. Season with salt, pepper, and a little broth, if desired. Drain the tortelloni and serve with the tomato sauce.