Tortelloni au gratin

Name: Tortelloni au gratin
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 1 Pot of basil; 1 Garlic clove; 1 (60 g) bag of pine nuts; 1 TABLESPOON grated parmesan cheese; 4 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 package (225 g) fresh meat tortelloni (from the chiller cabinet); 2 (125 g each) balls of mozzarella cheese; 1 larger tomato; 7-10 Tbsp Basil

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 2

1 Pot of basil
1 Garlic clove
1 (60 g) bag of pine nuts
1 TABLESPOON grated parmesan cheese
4 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 package (225 g) fresh meat tortelloni (from the chiller cabinet)
2 (125 g each) balls of mozzarella cheese
1 larger tomato
7-10 Tbsp Basil

Directions

1
For the pesto, wash the basil and chop it roughly. Peel the garlic and press it through a garlic press. Roast pine nuts in a pan until golden brown. Puree half the pine nuts, basil, garlic, parmesan and olive oil in a blender. Season to taste with salt and pepper. Put tortelloni in boiling salted water, boil for 1 minute and drain.
2
Mix with pesto and fill into an ovenproof dish. Cut mozzarella into slices and spread on top. Clean, wash, quarter and seed the tomato. Cut the flesh into small cubes and sprinkle on top. Gratinate in a preheated oven (electric cooker: 225 ° C/ gas: level 4) for 4 minutes. Serve sprinkled with fresh basil and remaining pine nuts