Tortelloni with ham, mushrooms, and cheese cream sauce

Ingredients for 3 servings:

• 500 g tortelloni, fresh
• 7 slices of bacon
• 200 g cooked ham
• 1 m.-sized onion(s)
• 1 garlic clove(s)
• 1 tsp basil, dried
• ½ tsp paprika powder, hot
• 2 stalk(s) Celery
• 100 ml dry white wine
• 150 g Pecorino, grated
• 400 g whipped cream
• 200 g milk
• 250 g mushrooms
• 1 tbsp forest honey
• 1 dash of Worcestershire sauce
• 1 shot of brandy
• 1 bunch of basil
• some fat for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

of course not original Italian, but at least my invention

Cook the tortelloni al dente and set aside. Heat a pan and brown the bacon, leaving the fat in the pan and setting the bacon aside. Sauté the diced onion and garlic, adding a little more fat if necessary. Add the chopped celery, a teaspoon of basil, and the bacon, and deglaze with the cream. Add the wine and let it simmer until the alcohol has evaporated. Add the bell peppers and puree everything in a blender. Then pass through a sieve and set aside. Clean the pot and melt some fat in it, then brown the ham in it. Deglaze with milk, then melt the cheese. Stir in the tortelloni, then add the pureed sauce and keep warm. Slice the mushrooms and roast them in a pan with a little fat. When they begin to release water, add the Worcestershire sauce and brandy, then reduce over low heat until the liquid is almost gone. Carefully fold into the tortelloni and serve sprinkled with torn basil leaves.