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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
  • 1 tbsp butter
  • 1 onions, finely chopped
  • 300 g carrots, thinly sliced
  • 1 tsp sugar
  • 1 tbsp butter
  • 2.5 dl vegetable bouillon
Crunchy topping
  • 1 tbsp clarified butter
  • salt and pepper to taste
  • 4 tbsp panko breadcrumbs or regular breadcrumbs
  • 4 tbsp flaked almonds
  • 0.5 bunch basil, finely chopped
  • 500 g tortelloni
  • salted water, boiling
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And that's how it's done
And that's how it's done
Carrot sauce
Heat the butter in a pan, sauté the onion. Add the carrots 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
Heat the clarified butter in a frying pan. Toast the breadcrumbs 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. Add the crunchy topping.

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