20-minute tortelloni with steak strips

Name: 20-minute tortelloni with steak strips
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 500 g Hoof steak; 200 g Sweet peas; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 glass (400 ml) Beef stock; 1 pck (500 g) Spinach-Ricotta-Tortelloni (refrigerated shelf); 3 Stem/s flat leaf parsley; 100 g Herb cream cheese

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

500 g Hoof steak
200 g Sweet peas
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 glass (400 ml) Beef stock
1 pck (500 g) Spinach-Ricotta-Tortelloni (refrigerated shelf)
3 Stem/s flat leaf parsley
100 g Herb cream cheese

Directions

1
Dab hoof steak dry and cut into strips. Clean, wash and drain the mangetout.
2
Heat the oil in a large frying pan. Brown the meat in it for 4-5 minutes. Season with salt and pepper and remove. Deglaze frying pan with stock and bring to the boil. Add tortelloni and sugar snap peas and simmer for 2-3 minutes.
3
Wash parsley, shake dry and chop finely. Stir in with cream cheese and meat. Season to taste with salt and pepper.