Vol-au-vent with tortellini
Instructions
FRY in a little butter 25 g chopped onion, add the tomatoes, wet with a little broth and simmer the sauce for about half an hour.
Meanwhile, boil in salted water, tortellini.
In a pan melt the remaining butter, add the tomato sauce, cream, a little nutmeg, tortellini drained and grated cheese; stir and heat.
Place vol-au-vent in oven at medium heat; When it is hot fill it with tortellini, cover with the lid and serve.
Ingredients and dosing for 6 persons
- 1 vol-au-vent for 6
- 600 g of type tortellini pasta
- 50 g of butter
- 1 onion
- 250 g of peeled tomatoes
- Little of broth
- Cream
- 50 g of grated cheese
- Little of nutmeg