Tortelloni with tomato sauce

Name: Tortelloni with tomato sauce
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 1 bag (250 g) dried tortelloni (filled with pesto); 7-10 Tbsp Salt; 1-2 Garlic cloves; 1 Onion; 3 (approx. 200 g) small carrots; 2 TABLESPOONS Olive oil; 1 can(s) (425 ml) peeled tomatoes; 350 ml clear broth (instant); 7-10 Tbsp Pepper; 1 Pot of basil; 7-10 Tbsp Sugar; 1 TABLESPOON sauce thickener; 50 g Whipped cream; 3 TABLESPOONS grated parmesan cheese

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

1 bag (250 g) dried tortelloni (filled with pesto)
7-10 Tbsp Salt
1-2 Garlic cloves
1 Onion
3 (approx. 200 g) small carrots
2 TABLESPOONS Olive oil
1 can(s) (425 ml) peeled tomatoes
350 ml clear broth (instant)
7-10 Tbsp Pepper
1 Pot of basil
7-10 Tbsp Sugar
1 TABLESPOON sauce thickener
50 g Whipped cream
3 TABLESPOONS grated parmesan cheese

Directions

1
Cook the tortelloni in boiling salted water for 17-20 minutes. In the meantime, peel garlic, onion and carrots for the sauce. Press garlic through the garlic press, finely dice onion and carrots. Heat the olive oil. Steam the prepared ingredients for about 5 minutes until translucent, season with salt. Chop the tomatoes while still in the tin and pour on the vegetables. Fill the tin with broth and pour it on the vegetables.
2
Season with salt and pepper. Let it boil down for 5 minutes at high heat. Wash the basil, except for a few leaves for garnishing, chop finely and stir in. Season sauce again with salt, pepper and sugar. Stir in sauce thickener, bring to the boil briefly and refine with cream. Serve the tortelloni and sauce sprinkled with parmesan and garnished with basil