Tortellini, ham and rocket bake
Serves 6
Ingredients
125 g rocket
100 g air-dried ham
300 ml double cream
400 g sour cream
Salt
Pepper
800 g fresh Tortellini
300 g cherry tomatoes, halved
4 tbsp pine nuts, roasted
50 g Parmesan cheese, freshly grated
50 g Emmental cheese, coarsely grated
Method
Rinse and pat dry the rocket and chop
up together with the ham. Mix the
cream and sour cream and season with
salt and pepper.
Mix the tortellini with the tomato halves,
rocket and ham, place in a buttered
casserole dish (approx. 20 x 30 cm)
and top with the sauce.
Sprinkle with pine nuts and cheese and
bake until golden.
Settings
Oven function
Moisture plus
d
Number/type of
bursts of steam
2
Temperature
170–190 °C
Amount of water
approx. 200 ml
Shelf level
2
1st burst of steam
10 minutes after
starting the
programme
2nd burst of
steam
After another
10 minutes
Duration
40 – 50 minutes
Recipes
164
