Creamy spinach and cheese sauce on tortellini
Creamy spinach and cheese sauce on tortellini - goes back and is inexpensive - take:
about 200 g of creamed spinach
1 onion
2 narrow or 1 thicker garlic clove
2 - 3 heaped tablespoons of grated Parmesan cheese
1 pr. Nutmeg
a little salt and pepper
1 cup of whipped cream
Finely dice the onions and garlic, fry in a saucepan and deglaze with the whipped cream. Slowly thaw the spinach in a small flame. Season with the spices and refine with 2 - 3 tablespoons of Parmesan cheese (more or less, depending on your taste). Bring the tortellini to the boil briefly and let it simmer. Quench after cooking and pan with a little butter in the still warm saucepan.
Arrange the tortellini on a plate and add the cream, spinach and cheese sauce. Decorate with basil or parsley and additional Parmesan cheese.
