First, the tortelloni are pre-cooked for 3 minutes in lightly salted water and the mushrooms are cut into slices and fried. The peas are then blanched for 4 minutes. Then the boiled ham is cut into cubes, the sauce is prepared and preheated. For the sauce, the tomatoes, the cream, salt, pepper, oregano, the onion cut into cubes and the pressed garlic clove are mixed together and briefly boiled. When all of this is done, the tortelloni are placed in the casserole dish first, then the ham, then the mushrooms and then the peas. Then the sauce is poured over it. Then the gorgonzola is cut into cubes and poured over the casserole. Finally, the casserole is baked in a preheated oven to 200 ° C top and bottom heat (convection 180 ° C) for 15 minutes. Good Appetite!