Tortellini with cream-walnut sauce

Name: Tortellini with cream-walnut sauce
Cook time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 75 g dried tortellini with meaty filling; 7-10 Tbsp Salt; 1 Onion; 25 g Walnut kernels; 1 TABLESPOON Butter or margarine; 1 TABLESPOON Flour; 1/4 l Vegetable broth (instant); 100 g Whipped cream; 1 collar Chives; 2 discs (approx. 50 g) Bovine ham; 1 untreated lemon; 7-10 Tbsp Pepper

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 1

75 g dried tortellini with meaty filling
7-10 Tbsp Salt
1 Onion
25 g Walnut kernels
1 TABLESPOON Butter or margarine
1 TABLESPOON Flour
1/4 l Vegetable broth (instant)
100 g Whipped cream
1 collar Chives
2 discs (approx. 50 g) Bovine ham
1 untreated lemon
7-10 Tbsp Pepper

Directions

1
Cook the tortellini in plenty of boiling salted water for 15-16 minutes. Peel and finely dice onions. Coarsely chop the walnuts. Heat the fat, roast the walnuts in it and take them out. Sauté onion in frying fat until translucent.
2
Add flour and sweat while stirring. Deglaze with stock and cream, bring to the boil and simmer for about 5 minutes. Wash the chives and cut into fine rolls. Cut beef ham into strips.
3
Add 2/3 of the chives, walnuts and ham to the sauce and warm it up. Wash the lemon hot, halve it and squeeze the juice from 1 half. Season the sauce with lemon juice, salt and pepper to taste.
4
Arrange on a plate with the drained tortellini. Cut the remaining lemon half into slices. Serve the dish garnished with the lemon wedges and sprinkled with the remaining chives.