Crispy tortelloni with carrot sauce

Crispy tortelloni with carrot sauce

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

Junior chef

Two stars mean: The best chefs are required here, who weigh, cut, knead, shape and fill soft ingredients.

Utensils

  • Colander
  • Cooking spoon
  • Ladle
  • Measuring cup
  • Pan
  • Paring knife
  • Peeler
  • Stick blender
  • Tablespoon
  • Teaspoon
  • Cutting board
  • Kitchen scales

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

1 onion
300 g carrots
1 tbsp butter
1 tsp sugar
2 ½ dl vegetable bouillon
1 tbsp butter

Crunchy topping

½ bunch basil
1 tbsp clarified butter
4 tbsp panko breadcrumbs
4 tbsp flaked almonds
salt and pepper to taste

Tortelloni

500 g tortelloni
salted water, boiling

How it's done

The kids can help at the marked areas .

Carrot sauce

1 onion
300 g carrots
1 tbsp butter
1 tsp sugar
2 ½ dl vegetable bouillon
1 tbsp butter

Peel the onion, chop finely, peel the carrot and slice. Heat the butter in a pan. Sauté the onion. Add the carrot 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

½ bunch basil
1 tbsp clarified butter
4 tbsp panko breadcrumbs
4 tbsp flaked almonds
salt and pepper to taste

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

Tortelloni

500 g tortelloni
salted water, boiling

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

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