Tortelloni baked on chicory

Ingredients for 3 servings:

• 500 g chicory
• 250 ml vegetable stock
• some oil for the mold
• e.g. salt and pepper
• e.g. curry powder
• e.g. paprika powder
• 400 g tortelloni, filled as desired, refrigerated
• 150 g gratin cheese, grated
• 1 tbsp margarine
• 1 tbsp flour
• 125 ml milk
• 50 ml garlic sauce
• 150 g cocktail tomatoes

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Halve the chicory lengthwise, rinse under running water, and cut out the stalk in a wedge shape. Place the halves, round side down, in a wide saucepan and pour boiling vegetable stock over them. Let them simmer for five minutes with the lid closed. Save the stock for the sauce! Place the chicory halves, cut side up, close together in a baking dish greased with a little oil. Season lightly with pepper, curry, paprika, and salt. Arrange the tortelloni on top of and around the vegetables. Sprinkle some of the cheese over the top. Melt the margarine in a saucepan and mix with the flour. Add the milk, the reserved vegetable stock, and the garlic sauce. Season well with the spices to taste. Finally, add 50g of the grated cheese. The sauce burns easily, so stir well and remove from the heat as soon as possible. Pour the sauce over the vegetables and tortelloni. Finally, add the tomatoes and the remaining cheese to the mixture. Place in the oven and preheat to 175°C. Bake for approximately 30 minutes. (Approx. 180 kcal per 100 grams.)