Tortellini with Vegetable Sauce

For the tortellini with vegetable sauce, cut onion and carrot into small cubes. In a large saucepan, heat oil and sauté carrots and onion together, over medium heat.

Pour boiling water over the tomatoes and peel them, squeeze out the seeds if necessary, and add the tomatoes to the pot. Now add all the other ingredients for the sauce to the pot as well. The pot must continue to simmer without a lid so that liquid can evaporate.

Put the yolks, curd cheese, Parmesan cheese and basil in a blender and blend until green. Add salt if necessary. Roughly puree the sauce. Roll out the pasta dough and cut out circles with a round cutter, place a spoonful of filling on the center of each circle.

Brush the outside of the dough with the egg white, then fold the circles together, twist these moons around your finger and press the ends together.

Boil the tortellini briefly in boiling water and serve with the sauce.

Preparation Tip:

At the end, sprinkle the tortellini with vegetable sauce directly at the table, if desired, with shaved Parmesan cheese. Who has time and desire, makes the pasta dough itself. Instead of the cheese-basil filling is also any other filling to taste suitable.

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