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🍰 Creamy Tortellini Pumpkin Bake

819 kcal · 30 min · 4 servings

Ingredients

• 400 g green tortellini (refrigerated section)
• 400 g pumpkin (diced)
• 2 spring onions
• 20 g butter
• 2 sage leaves (chopped)
• 3 tbsp oil
• 200 g parmesan
• 4 eggs
• 0.3 l milk
• 100 ml whipping cream
• salt
• pepper
• sage leaf (for garnish)

Instructions

1. 1. Wash the spring onions thoroughly.
2. 2. Remove the tough ends from the onions.
3. 3. Slice the spring onions into thin rings.
4. 4. Heat 2 tablespoons of oil in a pan.
5. 5. Sauté the onion rings in the hot oil.
6. 6. Grease a baking dish well with fat.
7. 7. Place the tortellini into the prepared dish.
8. 8. Add the pumpkin.
9. 9. Add the sautéed leek onions.
10. 10. Separate the eggs so you have distinct yolks and whites.
11. 11. Whisk the egg yolks with the cream.
12. 12. Stir the milk into the egg yolk and cream mixture.
13. 13. Season the liquid lightly with salt.
14. 14. Season the liquid lightly with pepper.
15. 15. Whip the egg whites until very stiff.
16. 16. Set aside 100 grams of Parmesan.
17. 17. Gently fold the whipped egg whites into the egg yolk mixture.
18. 18. Pour the entire egg mixture over the ingredients in the baking dish.
19. 19. Ensure the liquid stands about 2 centimeters below the rim of the dish.
20. 20. Add more or less milk if necessary to reach the correct amount.
21. 21. Sprinkle the bake with the remaining Parmesan.
22. 22. Preheat the oven to 180 degrees Celsius with top and bottom heat.
23. 23. Bake the bake for about 30 to 40 minutes.
24. 24. Remove the bake when it is golden brown.
25. 25. Sprinkle the finished dish with sage leaves.
26. 26. Serve the bake hot.

Nutrition per serving

• kcal: 819
• Protein: 37 g · Fett/Fat: 47 g · Carbs: 61 g