John Myers
Ingredients for 4 servings:
- 500 g tortellini, with spinach or cream cheese filling, from the refrigerated section
- 200 g cooked ham
- 200 g mushrooms
- 100 g processed cheese
- 4 tbsp peas, fresh or frozen
- 250 ml Cremefine, for cooking
- 400 ml broth
- 50 ml port wine or white wine
- Herbs, Italian, fresh or frozen
- 1 onion(s)
- 1 dashes lemon juice
- some butter, cold
- 2 tbsp olive oil
- Salt and pepper, freshly ground
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
Cook the tortellini according to the package instructions. Sauté the diced onion in olive oil until translucent, then add the sliced mushrooms and brown over medium heat, stirring occasionally. Deglaze with port wine over high heat and add the herb broth. Once boiling, reduce heat and add the peas. Cook for a few minutes. Now add the cream cheese and melt. Add the diced ham and crème fraîche, heat through, season with lemon and pepper, and finally add a knob of cold butter. Season with salt if desired. Mix with the tortellini.
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