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Ingredients
Tortellini and Pumpkin Cassarole
- Ingredients
- 400 grams green Tortellini (from the refrigerator)
- 400 grams Pumpkin (diced)
- 2 scallions
- 20 grams butter
- 2 Sage (chopped)
- 3 Tbsps vegetable oil
- 200 grams Parmesan
- 4 eggs
- 0.3 l milk
- 100 milliliters Whipped cream
- salt
- peppers
- Sage (for garnish)
Rinse, clean and cut the scallion into thin rings. Fry in 2 tablespoons of oil.
Place the tortellini, pumpkin and scallions into a well greased casserole dish. Separate the eggs. Mix the yolks with cream and milk. Lightly salt and pepper. Beat the egg whites until stiff and fold together very carefully with 100 grams (approximately 3 ounces) of the Parmesan. Pour over the casserole (depending on the size of the dish there may be a little too much or too little liquid. So simply use more or less milk to fill the dish up to less than 2 cm (approximately 1 inch) from the edge). Sprinkle with the remaining Parmesan and bake until golden brown in a preheated oven at 180°C (approximately 350°F), for about 30-40 minutes. Serve garnished with sage leaves.