Tortelloni broccoli casserole

Name: Tortelloni broccoli casserole
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 800 g Broccoli; 7-10 Tbsp salt, pepper, nutmeg; 150 g Gorgonzola; 150 g Whipped cream; 750 g Tortelloni with spinach-ricotta filling (from the refrigerator); 7-10 Tbsp Grease; 50 g Parmesan (piece)

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

800 g Broccoli
7-10 Tbsp salt, pepper, nutmeg
150 g Gorgonzola
150 g Whipped cream
750 g Tortelloni with spinach-ricotta filling (from the refrigerator)
7-10 Tbsp Grease
50 g Parmesan (piece)

Directions

1
Preheat oven (electric cooker: 250 °C/circulating air: 225 °C/gas: see manufacturer). Clean broccoli, cut into florets and wash. Peel the broccoli stems, cut them in half lengthwise and cut them into pieces about 1 cm wide.
2
Cook the florets and stems in 1⁄4 l boiling salt water for about 4 minutes.
3
Dice gorgonzola. 1⁄3 Lift out broccoli with a skimmer. Finely puree the rest with the cooking water, cream and gorgonzola using a hand blender. Season broccoli-cheese sauce with salt, pepper and nutmeg.
4
Mix the sauce with the uncooked tortelloni and the remaining broccoli. Pour into a flat greased casserole dish and grate the Parmesan cheese over it. Bake in a hot oven for 8-10 minutes until golden brown.