Name: Tortellini with lemon cream sauce
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 1
Ingredients: 2 x 375g fresh veal and cracked pepper tortellini; 600ml light thickened cream; 191.25 gm chicken style liquid stock; Zest and juice of 2 lemons; 20.00 gm cornflour (see note); 4 slices bread, cut into 1cm cubes; 125.00 ml finely grated parmesan cheese; 57.50 gm walnuts, roughly chopped; 40g butter, melted; 62.50 ml fresh parsley leaves, roughly chopped

Tortellini with lemon cream sauce

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Prep Time:
15 minutes

Cook Time:
60 minutes

Total Time:
75 minutes

Ingredients:

2 x 375g fresh veal and cracked pepper tortellini
600ml light thickened cream
191.25 gm chicken style liquid stock
Zest and juice of 2 lemons
20.00 gm cornflour (see note)
4 slices bread, cut into 1cm cubes
125.00 ml finely grated parmesan cheese
57.50 gm walnuts, roughly chopped
40g butter, melted
62.50 ml fresh parsley leaves, roughly chopped

Instructions:

Preheat your oven to 180°C, then simply layer the tortellini in a 26cm x 19cm ovenproof dish.
In a saucepan, mix cream, stock, and lemon rind. In a separate jug, combine lemon juice and cornflour, then stir into the cream mixture. Cook over medium heat, stirring, until the sauce slightly thickens and begins to boil. Season with salt and pepper. Serve the warm sauce over tortellini.
Mix together bread, cheese, walnuts, and butter. Spread the mixture over the tortellini. Bake for 50-60 minutes until the tortellini is tender and the topping is golden and crispy. Serve with a sprinkle of parsley.

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