Tortellini with honey tomatoes, cream cheese and arugula

Ingredients for 2 servings:

• 400 g tortellini, from the refrigerated section
• 100 g cream cheese
• 1 onion(s)
• 1 garlic clove(s)
• 200 g cocktail tomatoes
• 50 g arugula
• 1 tsp oregano, dried and shredded
• 1 tbsp olive oil
• 1 tsp honey

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes

the tortellini filling is variable

Peel the onion, halve it, and slice it into thin strips. Peel and finely dice the garlic. Halve the tomatoes, remove the stems, and quarter or sixth them, depending on their size. Wash the arugula. Bring a pot of hot water to a boil for the tortellini and let them simmer for about 4 minutes. The filling can be chosen according to your taste. Here, I used salmon tortellini. Meanwhile, heat 1 tablespoon of oil in a medium-sized pan and sauté the onions and garlic for about 3 minutes. Then add the tomato pieces and heat briefly. Mix in the honey and heat for about 2 minutes more, let it simmer, and then add the oregano. Strain the tortellini and return it to the pot. Add the contents of the pan and stir in the cream cheese over low heat. Season well with salt and pepper. Serve the tortellini on plates and top with arugula.