Tortellini: Preferably filled with ricotta and spinach, around 1 kg for a family-sized portion.
Parmesan Cheese: Grated, about 100 grams.
Emmental Cheese: 100 grams, grated.
Garlic: 1 clove, minced.
Butter: 50 grams.
Flour: 50 grams, all-purpose.
Milk: Approximately 350 ml.
Vegetable Bouillon Cube: 1, for added flavor.
Salt, Pepper, and Nutmeg: To taste.
Lemon Juice: A small splash, around 1 teaspoon.
Crème Fraîche: 130 grams, for a richer texture.
Optional Add-Ins: Ham slices or sautéed vegetables for variety.
Instructions
Cook the Tortellini: Boil the tortellini in salted water according to package instructions (usually around 3–5 minutes). Drain and set aside.
Make the Creamy Cheese Sauce:
Melt the butter in a saucepan over medium heat.
Add the minced garlic, cooking until fragrant.
Stir in the flour to form a roux, cooking for 1-2 minutes.
Gradually whisk in the milk until smooth, then crumble in the bouillon cube. Season with salt, pepper, and a pinch of nutmeg.
Add the crème fraîche, a splash of lemon juice, and the grated cheeses. Stir until cheeses are melted and the sauce is creamy and smooth.
Combine Tortellini with Sauce: Add the tortellini to the sauce and gently toss to coat. For a richer finish, pour the mixture into a baking dish, sprinkle with additional Parmesan, and broil until golden (optional).
Serve: Garnish with fresh herbs like parsley or basil, and serve with a side of salad or garlic bread.
