Tortelloni with Cabbage and Thyme
Ingredients
- Ingredients
- ½ Green cabbage (about 600 grams)
- 1 large onion
- 1 ½ kilograms ripe Tomatoes
- 2 garlic cloves
- 3 thyme
- 4 slices Prosciutto (thinly sliced)
- salt
- freshly ground peppers
- freshly grated Nutmeg
- 1 generous pinch Chili powder
- cold-pressed olive oil
- 800 grams fresh Tortellini (with meat filling, from the refrigerated section)
Preparation steps
For the sauce: Rinse and trim cabbage, quarter and cut leaves into strips. Peel onion and chop finely. Peel garlic. Blanch tomatoes in boiling water, peel, halve, remove seeds and cut into pieces. Heat 4 tablespoons of oil in a saucepan and sauté onion over low heat.
Add cabbage strips and cook 1-2 minutes while stirring. Add 100 ml (approximately 1/3 cup) of water and a pinch of salt, bring to a boil and simmer gently, covered, for 4-5 minutes. Add tomatoes, garlic and thyme and gently cook, covered, another 8-10 minutes. Add a little water if needed. Season with salt, pepper, nutmeg and chili powder.
Cut prosciutto into strips. Cook the tortellini in salted boiling water for about 2 minutes and drain. Transfer to plates, cover with sauce and sprinkle with prosciutto strips. Serve immediately.
