Cheese tortellini with spinach-mushroom sauce

Name: Cheese tortellini with spinach-mushroom sauce
Cook time: 40 min
Total time: 40 min
Yield: 2
Ingredients: 1 Onion; 250 g leaf spinach; 150 g Chanterelles; 2 TABLESPOONS butter/margarine; 7-10 Tbsp salt, pepper, nutmeg; 100 g Mascarpone oder Double cream; 1 TEASPOON Vegetable broth; 500 g Tortelloni with cheese filling (cooling shelf)

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 2

1 Onion
250 g leaf spinach
150 g Chanterelles
2 TABLESPOONS butter/margarine
7-10 Tbsp salt, pepper, nutmeg
100 g Mascarpone oder Double cream
1 TEASPOON Vegetable broth
500 g Tortelloni with cheese filling (cooling shelf)

Directions

1
Peel and finely chop the onion. Clean and wash the spinach. Clean and possibly wash the chanterelles
2
Heat 1 tablespoon of fat in a frying pan. Fry the onion until transparent. Add spinach and let it collapse. Season with salt, pepper and nutmeg. Stir in 1/4 l water, mascarpone and stock. Bring to the boil and simmer for about 5 minutes. Season the sauce to taste
3
Cook the tortelloni in boiling salted water for 2-3 minutes. Heat 1 tablespoon of fat in a frying pan. Fry the chanterelles for 2-3 minutes, season to taste. Arrange tortelloni with sauce and chanterelles
4
Drink: cool white wine