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🍰 Tortelloni à la crème

675 kcal · 30 min · 4 portions

Ingrédients

• Sel une pincée
• Oignons rouges 1 pièce
• Épinards en feuilles 400 g
• Huile 2 c. à soupe
• crème liquide 400 ml
• Pignons de pin 80 g
• Tortelloni à la ricotta et épinards, frais 800 g
• Poisson noir moulu une pincée

Préparation

1. 1. In a large pot, bring about 5 liters of salted water to a boil. Halve the onions, peel them, and chop finely. Wash the spinach thoroughly and let it drain.
2. 2. In a pan, heat the oil over high heat and sauté the onions for about 3 minutes. Add the spinach. Deglaze with cream and simmer for around 2 minutes.
3. 3. Meanwhile, warm another pan over medium heat and toast the pine nuts without fat, shaking constantly, for 2–3 minutes until golden brown.
4. 4. Cook the tortelloni in the boiling salted water for about 3 minutes, until they rise to the surface. Drain into a colander. Season the sauce with salt and pepper, add the tortelloni, and mix everything well. Plate and garnish with the toasted pine nuts. Enjoy your meal

Nutrition par portion

• kcal: 675
• Protein: 24 g · Fett/Fat: 35 g · Carbs: 66 g