Baked Tortellini with Tomatoes and Ham
Baked tortellini with tomatoes and ham is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 packages of tortellini (e.g., spinach-ricotta filling) about 200 g
- Salt
- 350 g cocktail tomatoes
- 1 Garlic clove
- 4 anchovy fillets
- 4 eggs
- 200 ml whipping cream
- 100 g crème fraîche
- 80 g grated mozzarella
- 50 g grated Parmesan
- black pepper (ground)
- chili flakes
- olive oil (for the baking dishes)
- 200 g air-dried ham (e.g., Serrano or Parma)
- 60 g pine nuts
- 1 handful Arugula
Instructions
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1.
Preheat oven to 180°C with fan and top heat. Cook tortellini in a pot of boiling salted water until very al dente. Drain and set aside. Wash tomatoes and halve them. Peel garlic and finely chop. Pat anchovies dry and finely chop as well. Whisk eggs with cream, crème fraîche, garlic, anchovies and half the cheese. Season with salt, pepper and chili.
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2.
Brush two small baking dishes (or one large) with olive oil. Spread noodles and tomatoes in the dishes and pour half of the egg-cream mixture over each. Add ham slices and sprinkle with pine nuts and remaining cheese. Bake in preheated oven for about 25 minutes until golden brown. Wash arugula, shake dry and garnish finished bake with it.
