Tortellini with broccoli and carrots

Ingredients for 4 servings:

• 1 m.-large broccoli
• 1 carrot(s)
• 2 cups of cream
• ½ tsp paprika powder
• 1 pinch(s) beef broth, instant
• salt and pepper
• 100 g ham
• 50 g Parmesan, grated
• 2 points tortellini with spinach filling (refrigerated counter)

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

My daughter Emily’s favorite food

Wash the broccoli and cut off the individual florets. Wash, peel, and finely chop the carrot. Bring both to a boil in a pot of salted water, then cook on medium heat for about 8 minutes. Bring the cream to a boil in a saucepan. Once the cream is boiling, add the grated Parmesan cheese and let it melt. Season with 1/2 teaspoon paprika, 1/2 teaspoon salt, a pinch of pepper, and a pinch of beef broth. Cut the ham into strips, add it to the sauce, and simmer uncovered on medium heat for about 5 minutes, stirring occasionally. Bring a large amount of salted water to a boil in a pot. Cook the tortellini in the boiling water for about 2 minutes, then drain and briefly fry in melted butter. Finally, mix the vegetables with the sauce. Divide the tortellini among plates and pour the sauce over them. Serve immediately.