Stuffed tortiglioni gratinated

Ingredients for 2 servings:

• 100 g tortellini
• 200 g ricotta
• 200 g cream
• 70 g Parmesan, freshly grated
• 2 shallots, finely chopped
• 1 clove(s) garlic, finely chopped
• 20 ml white wine
• ½ bunch parsley, flat, leaves only
• Nutmeg, freshly grated
• salt and pepper

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 15 minutes

Pre-cook the tortiglioni in plenty of water. Drain and rinse thoroughly with cold water. Drain in a sieve. Carefully mix the ricotta, 20g of Parmesan cheese, parsley, and garlic. Season with nutmeg, salt, and pepper. Fill the now-cooled tortiglioni with this filling. A pastry bag with a long nozzle works best. Sauté the shallots in a little butter. Deglaze with white wine and allow to evaporate. Add the cream and simmer until reduced. Add 25g of Parmesan cheese and stir everything in thoroughly. Season with salt and pepper. Place the filled tortiglioni in an ovenproof dish. Spread the cream and Parmesan sauce on top. Sprinkle with the remaining Parmesan cheese. Bake in a preheated oven at 220°C for 15 minutes on the top rack.