Creamy Aromatic Basil Sauce with Tortelloni

Name: Creamy Aromatic Basil Sauce with Tortelloni
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 500 grams Tortelloni of choice; 30 grams All-Purpose Flour; 30 grams Butter; 500 milliliters Milk; 1 Onion; 2 cloves Garlic; 1 bunch Basil; ½ teaspoon Salt; ¼ teaspoon Black Pepper; 1 pinch Nutmeg; 2 teaspoons Vegetable broth powder; 2 Mozzarella di Bufala

30 min·73 ViewsTranslated

Roland

49 Recipes

A creamy basil sauce based on a classic béchamel, refined with onion, garlic, and fresh basil, perfect with tortelloni and buffalo mozzarella.

Allergens

Vegetarian

Pescatarian

2,559kcal

4 Portions · 1,930 g

Protein

109 g

Carbohydrates

263 g

Fat

113 g

Fiber

22 g

German Food Composition Database (BLS) – the German national nutrient database.
Swiss Food Composition Database – for ingredients the BLS does not cover.
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All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.

4

g

Tortelloni of choice500 grams
All-Purpose Flour30 grams
Butter30 grams
Milk500 milliliters
Onion1
Garlic2 cloves
Basil1 bunch
Salt½ teaspoon
Black Pepper¼ teaspoon
Nutmeg1 pinch
Vegetable broth powder2 teaspoons
Mozzarella di Bufala2

Preparation

1
Finely chop the onion and press the garlic or chop it very finely.
2
Wash the basil leaves and put them in a mortar. Pound or grind them until the essential oils are released and you have a paste. Leave a few leaves for decoration.

Prepare Basil Béchamel Sauce

3
Heat some butter in a pot and sauté the chopped onion until translucent. Add the garlic and sauté briefly until fragrant.
4
Add the remaining butter and let it melt. Then stir in the flour and cook, stirring constantly, for about 1-2 minutes to get a light roux.
2 min
5
Slowly pour the milk into the roux, stirring constantly with a whisk to avoid lumps. Bring the sauce to a boil while stirring and simmer for about 5 minutes until it thickens.
5 min
6
Stir the pounded basil paste, vegetable broth powder, salt, pepper, and a pinch of grated nutmeg into the sauce. Taste the sauce and season further if needed.

Cook Tortelloni

7
Cook the tortelloni according to package instructions in plenty of salted water until al dente.
8
Drain the tortelloni and let them drip briefly.

Arrange and Serve

9
Add the cooked tortelloni directly to the basil sauce in the pot and gently mix everything together so that the tortelloni are well coated with sauce.
10
Serve the tortelloni with basil sauce on plates. Tear the buffalo mozzarella and distribute it over the tortelloni.
11
Decorate the dish with the remaining fresh basil leaves and enjoy it immediately.

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