Turbo tortelloni with herb sauce and fillet

AUTHOR
Kate Willis
DIFFICULTY
very easy
RATING
4 2
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 4
  • 1⁄2 Potty Oregano
  • 1⁄2 Federation flat leaf parsley
  • 200 g Herb cream cheese
  • 100 ml Milk
  • 7-10 Tbsp salt, pepper
  • 500 g Pork tenderloin
  • 2 TABLESPOONS Oil
  • 500 g Spinach-Ricotta-Tortelloni (refrigerated shelf)

Directions

  1. 1

    Wash the herbs, shake dry and chop coarsely. Finely puree the herbs, cheese and milk in a tall mixing bowl with a hand blender. Season to taste with salt and pepper.

  2. 2

    Cut the meat into 12 slices. Heat the oil in a pan one after the other. Fry the meat in it in portions on each side for 3-4 minutes. Season with salt and pepper.

  3. 3

    Cook the tortelloni in boiling salted water according to the package instructions. Drain, put back into the pot and mix with the sauce. Serve everything. Sprinkle with coloured pepper to taste.

Nutrition Facts

KCAL
560 kcal
CARBS
46 g
FATS
20 g
PROTEINS
45 g