Tortellini with Mett-cream sauce

Name: Tortellini with Mett-cream sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Onion; 2 Garlic cloves; 500 g Broccoli; 7-10 Tbsp Salt; 400 g Tortellini (with spinach filling); 1 TABLESPOON Oil; 500 g Pork sausage; 125 g Whipped cream; 375 ml Vegetable broth (instant); 1-2 TABLESPOONS sauce thickener; 7-10 Tbsp freshly ground black pepper; 1 pinch Sugar; 7-10 Tbsp Marjoram

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Onion
2 Garlic cloves
500 g Broccoli
7-10 Tbsp Salt
400 g Tortellini (with spinach filling)
1 TABLESPOON Oil
500 g Pork sausage
125 g Whipped cream
375 ml Vegetable broth (instant)
1-2 TABLESPOONS sauce thickener
7-10 Tbsp freshly ground black pepper
1 pinch Sugar
7-10 Tbsp Marjoram

Directions

1
Peel and finely dice the onion and garlic. Clean and wash the broccoli and separate into small florets. Put broccoli in boiling salted water and cook for about 12 minutes. Drain and let drain well. Meanwhile cook tortellini in boiling salted water for about 12 minutes. Heat the oil in a pan, crumble the ground pork in it and fry it while turning.
2
Add onions and garlic and fry briefly. Deglaze with cream and stock, add broccoli, bring to the boil, stir in sauce thickener and bring to the boil again. Season to taste with salt, pepper and sugar. Arrange tortellinis with mead cream sauce on plates. Serve garnished with marjoram as desired