The best tortelloni

Ingredients for 6 servings:

• 1 ½ kg tortellini (tortelloni with meat filling, vacuum-packed)
• 1 pack of cooked ham
• 300 g mushrooms
• 2 cups cream cheese spread
• 1 cup of sweet cream
• 1 tsp flour
• 2 m.-sized onion(s)
• ¼ liter broth
• 1 bag of cheese, grated

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

from the oven

Prepare the tortelloni in a sufficiently large pot according to the package instructions. It’s best to drain them a little ahead of time so they don’t get too soft in the oven and let them drain. Bring the broth to a boil in a pot. Dice the onions, slice the mushrooms, and roughly chop the ham. In a separate pot, sauté the onions in oil, add the ham, and fry. After a minute, add the mushrooms and fry for a short while longer. All in all, this process takes a maximum of 5 minutes; everything should just be seared. Then add the broth and cream and immediately stir in the cream cheese. Bring to a boil briefly, remove from the heat, and season the sauce with salt and pepper. In a small container (e.g., a coffee mug), mix a little flour with water until smooth and stir this into the sauce. Bring the sauce back to a boil briefly. Then transfer the tortelloni to a large baking dish and pour the sauce evenly over them. Sprinkle the cheese over the top and bake the casserole at 180 degrees on the middle rack for about 25 minutes until golden brown.