Tortelloni in cream cheese sauce

Ingredients for 3 servings:

• 500 g tortelloni with ricotta and spinach filling (refrigerated section)
• 1 m.-sized carrot(s)
• 100 g broccoli
• 3 tsp olive oil
• 3 tsp flour
• 300 ml vegetable stock
• 120 ml cream or low-fat cream substitute
• 60 ml milk
• 75 g processed cheese, low-fat
• some nutmeg
• possibly salt if needed

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

fast and better than from the freezer

Cook the tortelloni (freshly bought or homemade) in salted water until tender and set aside. Peel and slice the carrot, wash the broccoli and cut into small florets (defrost frozen broccoli). Heat the olive oil in a pan (a wok is best) and sauté the flour. Then deglaze with vegetable stock, cream (or cream substitute), and milk. Melt the cream cheese in the sauce and bring to a boil. Now add the vegetables and simmer in the sauce for 10 minutes. Season with nutmeg and a little more salt, if desired. Add the tortelloni to the sauce and mix everything well. This quantity is enough for 3 people or two very hungry people.