Tortellini casserole with sage and Parma ham

Ingredients for 2 servings:

• 250 g tortellini
• 1 bunch of spring onions
• 1 bunch of sage
• 150 g Parma ham
• 4 tomatoes (250 g)
• 3 tbsp olive oil
• Salt
• pepper
• 1 garlic clove(s), crushed
• 1 bulb(s) of fennel (about 200 g)
• 2 eggs (size M)
• 200 g whipped cream
• 150 g sour cream
• 30 g butter, in flakes
• 30 g Parmesan

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cook the tortellini in plenty of salted water until al dente, place in a sieve, pour cold water over them, and drain. Trim and wash the spring onions and slice them into fine rings. Rinse the sage, pat dry, and pluck the leaves from the stems. Dice the Parma ham. Briefly place the tomatoes in boiling water (do not boil), rinse with cold water, skin, remove the stem ends, and dice the tomatoes. Heat the oil, sauté the vegetables, sage, and diced ham, and season with salt, pepper, and garlic. Trim and halve the fennel, set the greens aside, slice the fennel, and cook in a little salted water for about 5 minutes. Mix all ingredients and place in a greased baking dish. Whisk the eggs with the heavy cream and sour cream, and season with salt and pepper. Pour the egg cream over the casserole, sprinkle with butter flakes and Parmesan cheese, and place the dish on the oven rack. Top/bottom heat: approximately 200°C (preheated), fan oven: approximately 180°C (not preheated), gas mark 3 (preheated). Baking time: approximately 25 minutes.