Spelt tortelloni from the oven

Name: Spelt tortelloni from the oven
Cook time: 40 min
Total time: 40 min
Yield: 2
Ingredients: 100 g Baby Spinach; 150 g Spelt tortelloni with ricotta and spinach; 7-10 Tbsp Salt; 1 Shallot; 1 Garlic clove; 10 g Butter or margarine; 8 g Flour; 200 ml Vegetable broth; 3-4 Stem(s) Oregano; 75 g Cream cheese preparation Lean (0,2 % fat); 7-10 Tbsp Pepper; 1 (approx. 250 g) Cherries (e.g. morello cherries)

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 2

100 g Baby Spinach
150 g Spelt tortelloni with ricotta and spinach
7-10 Tbsp Salt
1 Shallot
1 Garlic clove
10 g Butter or margarine
8 g Flour
200 ml Vegetable broth
3-4 Stem(s) Oregano
75 g Cream cheese preparation Lean (0,2 % fat)
7-10 Tbsp Pepper
1 (approx. 250 g) Cherries (e.g. morello cherries)

Directions

1
Sort the spinach, wash and drain. Place the tortelloni in plenty of lightly boiling salted water and leave to stand for about 15 minutes. Add the spinach in the last 1-2 minutes. Pour the finished tortelloni and spinach onto a sieve and drain
2
Peel and finely dice the shallot and garlic. Melt the fat in a pot and sauté the shallot in it. Add flour, sweat briefly while stirring and pour on stock while stirring. Bring to the boil and simmer for about 5 minutes. Wash oregano, shake dry and chop the leaves. Turn off the heat, stir the cream cheese and oregano into the sauce and season with pepper
3
Add the tortelloni and spinach to the sauce. Wash the tomato, dab dry and cut into slices. Line a casserole dish with the tomato slices, season with salt and pepper. Pour the tortelloni mixture onto the tomatoes. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 20 minutes.