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Crispy tortelloni with carrot sauce
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 490
  • Fat about 22g
  • Carbohydrates about 54g
  • Protein about 16g
This is needed
This is needed for 4 people
Carrot sauce
  • 300 g carrots
  • 1 onions
  • 1 tbsp butter
  • 1 tsp sugar
  • 2.5 dl vegetable bouillon
Crunchy topping
  • 0.5 bunch basil
  • 1 tbsp clarified butter
  • salt and pepper to taste
  • 4 tbsp flaked almonds
  • 4 tbsp panko breadcrumbs oder Paniermehl
  • 500 g tortelloni
  • salted water, boiling
  • Colander, Cooking spoon, Ladle, Measuring cup, Pan, Paring knife, Peeler, Stick blender, Tablespoon, Teaspoon, Cutting board, Kitchen scales
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And that's how it's done
And that's how it's done
Carrot sauce
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
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.
Prepare the pasta according to the packet instructions, drain and mix with the carrot sauce. Sprinkle on the crunchy topping.