Tortellini, ham and rocket bake
Serves 6
Ingredients
125 g rocket
100 g air-dried ham
300 ml cream
400 g sour cream
Salt
Pepper
800 g fresh Tortellini
300 g cherry tomatoes, halved
4 tbsp pine nuts, roasted
50 g Parmesan cheese, freshly grated
50 g Emmental cheese, coarsely grated
Method
Rinse and pat dry the rocket and chop
up together with the ham. Mix the
cream and sour cream and season with
salt and pepper.
Mix the tortellini with the tomato halves,
rocket and ham, place in a buttered
casserole dish (approx. 20 x 30cm) and
top with the sauce.
Sprinkle with pine nuts and Parmesan
and bake until golden.
Recommended settings
H 6x0x H 6x6x H 6x9x
Oven function d
Temperature 170–190
Heating-up
phase
Rapid
Shelf level 1 2 1
Number/type of
bursts of steam
2/time controlled
Amount of water See display
1st burst of
steam
Release after 10 minutes
2nd burst of
steam
Release after 20 minutes
Duration 30–40
Savoury snacks
128
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