Tortellini in cheese sauce |
| Name: |
Nathalie Alcantara |
| Base: |
Fort Eustis |
| Recipe: |
400 g / 13 oz Tortellini
Garlic
1/4 L / 8 fl. oz white wine
60 g / 2 oz Swiss cheese
80 g / 3 oz Herb Cream Cheese
Freshly ground pepper
Oregano
2 tsp starch flour
1/8 L / 4 fl. oz water
For this recipe use tortellinis filled with cheese or meat. Cook according to the instructions on the packet. Fresh tortellinis only need to be heated in water for a few minutes. For the sauce cut open a clove of garlic and rub the inside of a saucepan with it. Bring the white wine to the boil in the saucepan, then turn back the heat to the lowest level. Gradually stir in the finely grated swiss cheese until it has melted. Stir in the cream cheese and season with pepper and oregano. Salt should not be required as the cheese is quite salty. Dissolve the cornflour in cold water and add to the sauce to thicken it. Serve the tortellinis topped with the sauce.
Serves 3
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