Tortelloni with carrot sauce

Tortelloni with carrot sauce

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

Ingredients

4 people

Hint:


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
kochen@bettybossi.ch

Carrot sauce

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

Crunchy topping

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

Tortelloni

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

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.

Tortelloni

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

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