Tortellini in cheese and cream sauce with ham

Ingredients for 6 servings:

• 3 bags of tortellini from the refrigerated counter (400 g packages)
• 2 cups of processed cheese
• 800 ml cream
• some parsley, fresh or dried
• 400 g cooked ham, cut into small pieces
• salt and pepper
• nutmeg
• n. B. Paprika powder, sweet
• e.g. Parmesan
• Beef broth, instant
• 1 egg yolk
• Butter and oil for frying

Instructions

Working time approx. 35 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 10 minutes

very tasty, easy to make and filling for little money

Bring water to a boil with a little salt to taste. Meanwhile, brown the ham in a little butter and oil. Season immediately with pepper. Then add the fresh/dried parsley and a little of the beef broth (not too much). After 2-3 minutes, add the two cups of processed cheese and melt over medium heat, stirring constantly. Once the cheese has turned into a sauce, add the two packets of cream. Put the remaining 400g of cream in a measuring jug and stir in the egg yolk. Then season to taste with nutmeg and stir until the egg yolk is incorporated. Now remove the sauce from the heat and stir the cream mixture into the sauce. Add the cooked ham and stir in. Meanwhile, add the tortellini to the boiling salted water and cook according to the package instructions. Meanwhile, bring the sauce to a boil over medium heat and season to taste with the spices. Now add the Parmesan cheese to season and thicken the sauce, about 200-300g as needed. Once the sauce has reached the desired flavor and consistency, remove it from the heat. Drain the tortellini. It’s up to you whether you pour the sauce over the tortellini or, as I like to do, return the drained tortellini to the pot, pour the entire sauce over them, and stir it in. Then let it sit for another 15-20 minutes with the lid on (but this isn’t necessary). Serve and enjoy.