Vol-au-vent With Tortellini

Preparation:

Preparation: Brown a little chopped onion in 25 g of butter, add the tomatoes, sprinkle with a little broth and let the sauce cook for about half an hour. In the meantime, boil the tortellini in plenty of salted water. Melt the remaining butter in a baking dish, add the tomato sauce, the cream, a little nutmeg, the drained tortellini and the grated cheese; stir and heat. Place the vol-au-vent in the oven at medium heat; when it is hot, fill it with the tortellini, cover it with its lid and serve.