Tortelloni steak pan with mangetouts

Name: Tortelloni steak pan with mangetouts
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 250 g Sweet peas; 4 Stem(s) Parsley; 400 g Rump steak; 1 package (500 g) Spinach-Ricotta-Tortelloni (refrigerated shelf); 7-10 Tbsp Salt; 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 100 g Double cream cheese with herbs

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

250 g Sweet peas
4 Stem(s) Parsley
400 g Rump steak
1 package (500 g) Spinach-Ricotta-Tortelloni (refrigerated shelf)
7-10 Tbsp Salt
2 TABLESPOONS Oil
7-10 Tbsp Pepper
100 g Double cream cheese with herbs

Directions

1
Clean and wash the sugar snap peas. Wash parsley, shake dry and chop finely. Dab meat dry, remove fat edge, cut meat into strips.
2
Cook the tortelloni in boiling salted water according to the package instructions. Drain and allow to drain.
3
Heat the oil in a large frying pan. Brown the meat in it in 2 portions. Season with salt and pepper and remove from the pan. Deglaze frying pan with 400 ml water, bring to the boil. Add sugar snap peas and simmer for about 3 minutes.
4
Stir in parsley and cream cheese. Fold in tortelloni and meat and heat up. Season to taste with salt and pepper.