Tortellonigratine

Name: Tortellonigratine
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 750 g Broccoli; 1/2 TEASPOON Vegetable broth (instant); 125 g Whipped cream; 125 g Gorgonzola; 1-2 TEASPOONS Pine nuts; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 600 g fresh tortelloni (e.g. with spinach-ricotta filling; refrigerator); 7-10 Tbsp Grease; 50 g Parmesan (piece)

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

Broccoli stems are far too delicious to throw away. That is why we use them in this quick casserole simply with

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

750 g Broccoli
1/2 TEASPOON Vegetable broth (instant)
125 g Whipped cream
125 g Gorgonzola
1-2 TEASPOONS Pine nuts
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
600 g fresh tortelloni (e.g. with spinach-ricotta filling; refrigerator)
7-10 Tbsp Grease
50 g Parmesan (piece)

Directions

1
Clean broccoli, wash it, cut it into florets. Peel and chop the stems. Cook the whole broccoli in good 1⁄4 l boiling water with broth for about 7 minutes. Pour off, drain and collect approx. 200 ml broth.
2
Ca. 1⁄3 Put broccoli aside. Finely puree the remaining broccoli with 200 ml broth, cream, gorgonzola and pine nuts using a hand blender. Season to taste with salt, pepper and nutmeg.
3
Spread the tortelloni, rest of the broccoli and sauce in a greased casserole dish (approx. 1 1⁄2 l capacity). Rub the parmesan cheese over it. Gratinate in a preheated oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer) for approx. 15 minutes.
4
Some broccoli and pine nuts give the creamy cheese sauce a special note.