Tortelloni with carrot sauce

Tortelloni with carrot sauce

Total: 30 Min. | Active: 30 Min.
Nutritional value / people: 490 kcal
, Fat: 22 g
, Carbohydrate: 54 g
, Protein: 16 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Carrot sauce

1 tbsp butter
1 onion, finely chopped
300 g carrots, thinly sliced
1 tsp sugar
2 ½ dl vegetable bouillon
1 tbsp butter

Crunchy topping

1 tbsp clarified butter
4 tbsp panko breadcrumbs or regular breadcrumbs
4 tbsp flaked almonds
salt and pepper to taste
½ bunch basil, finely chopped


500 g tortelloni
salted water, boiling
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How it's done

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Carrot sauce

Heat the butter in a pan, sauté the onion. Add the carrots and sugar, cook for approx. 3 mins., pour in the stock, cover and simmer for approx. 20 mins. until soft. Add the butter, puree until smooth, cover and keep warm.

Crunchy topping

Heat the clarified butter in a frying pan. Toast the breadcrumbs and flaked almonds for approx. 3 mins. until golden brown, season, mix in the basil.


Prepare the pasta according to the packet instructions, drain and mix with the carrot sauce. Add the crunchy topping.

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