Tortellini with chervil cheese sauce

Ingredients for 4 servings:

• 1 tbsp oil
• 500 g fresh tortellini with meat filling
• 1 large onion(s)
• 2 tbsp butter
• 1 tbsp flour, heaped
• ⅛ liter meat broth, hot
• ⅛ liter white wine, dry
• ¼ liter cream
• 1 pinch(s) nutmeg, freshly grated
• 200 g cream cheese spread
• 100 g chervil
• 1 egg yolk
• salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

you have to try it – mhm

Cook the tortellini according to the package instructions. Peel and finely dice the onion. Heat the butter. Fry the diced onion in it. Sprinkle the flour over the pan and fry until golden brown, gradually adding the stock. Bring the sauce to a boil, stirring constantly. Add the wine and cream and bring to a boil. Season the sauce with salt, pepper, and nutmeg. Melt the cream cheese in the sauce over low heat. Wash the chervil, remove any coarse stems, roughly chop, and stir into the sauce. Mix the egg yolk with 2 tablespoons of the sauce. Add it to the chervil sauce. Drain the tortellini well and stir into the sauce.