Tortellini with mushroom and basil sauce

Ingredients for 1 servings:

• 125 g tortellini, dried
• 30 g ham, diced
• 1 shallot(s)
• 100 g mushrooms, brown
• 150 ml meat broth or chicken broth
• 75 ml cream
• 50 g peas, frozen
• Basil, a few leaves
• 20 g Emmental cheese, grated
• 15 g Parmesan, freshly grated
• Salt and pepper from the mill
• possibly butter

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Clean and quarter the mushrooms. Peel and finely chop the shallot. Brown the ham cubes in a pan without fat. After about 3 minutes, add the shallot cubes and sauté until translucent. Now add the mushrooms and fry for another 3 minutes. Add a little butter, if desired. Deglaze with the stock and cream, add the peas, bring to a boil, and simmer uncovered for about 5 minutes, while the liquid reduces. If too much liquid evaporates, add a little more stock or cream. Finally, add the grated Emmental cheese to the sauce. Meanwhile, cook the tortellini in salted water according to the instructions, drain, and arrange on a plate. Cut the basil leaves into strips, add them to the sauce, and scatter everything over the tortellini. Garnish with a basil leaf and sprinkle with Parmesan cheese.