Colorful Tortellini and Meat Ravioli with Cream Sauce
- 250 grams colorful Tortellini (finished product, refrigerated)
- 200 grams colorful ravioli (with meat filling, finished product, refrigerated)
- 250 grams Whipped cream
- 100 grams grated Emmentaler cheese
- 30 grams whole Hazelnuts
- 30 grams Walnut
- 2 garlic cloves
- 2 red chili peppers
- ½ bunch Basil
Cook the tortellini and ravioli in salted water according to package instructions. Drain, rinse with cold water and drain well. Cut the chile peppers in half lengthwise, remove the seeds, rinse, and cut into thin slices. Coarsely chop the hazelnuts and walnuts.
For the sauce, boil the whipping cream in a pan and mix in the cheese, chile pepper rings, hazelnuts and walnuts. Season with salt and pepper.
Peel the garlic and squeeze, and add to the sauce.
Distribute the cooked tortellini and ravioli on plates, pour the cream sauce over and garnish with basil leaves.