Tortelloni with mascarpone mushroom sauce

Name: Tortelloni with mascarpone mushroom sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Garlic clove; 1 Onion; 300 g Spinach; 100 g Chanterelles; 1 TABLESPOON clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 500 ml Vegetable broth (instant); 250 g Mascarpone (Italian cream cheese); 1 kg fresh meat tortelloni (from the chiller cabinet); 1 TEASPOON Oil

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Garlic clove
1 Onion
300 g Spinach
100 g Chanterelles
1 TABLESPOON clarified butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
500 ml Vegetable broth (instant)
250 g Mascarpone (Italian cream cheese)
1 kg fresh meat tortelloni (from the chiller cabinet)
1 TEASPOON Oil

Directions

1
Peel garlic and onion. Press the garlic through a garlic press. Chop the onion finely. Clean and wash the spinach, dab dry and chop roughly. Carefully wash and clean the chanterelles and let them drip off on kitchen paper.
2
Heat clarified butter in a pan. Fry the onion and garlic in it until transparent. Add the spinach and let it collapse. Season with salt and pepper and deglaze with broth. Add mascarpone and stir in. Simmer for 5 minutes. In the meantime prepare tortelloni in boiling salted water according to the instructions on the packet. Heat oil in another pan. Fry the chanterelles for 2-3 minutes.
3
Simmer for 5 minutes. In the meantime prepare tortelloni in boiling salted water according to the instructions on the packet. Heat oil in another pan. Fry the chanterelles for 2-3 minutes. Arrange the tortelloni on plates. Pour sauce over them and sprinkle with chanterelles