Heat oil in a saucepan and fry bacon cut into small cubes. Clean the vegetables, rinse and cut into very small cubes, add to the bacon form and steam briefly until soft. Add the sliced mushrooms and sauté them briefly as well. Extinguish with white wine and add gravy. Fold in the crème fraîche. Stir finely chopped garlic cloves, lemon zest and chopped kitchen herbs into the sauce. Season generously with salt and freshly ground pepper. Simmer in a covered saucepan over medium heat for about 30 minutes. Make the tortellini “al dente”. Portion the tortellini, cover with the sauce and bring to the table.
Our tip: use a deliciously spicy bacon for a delicious touch!
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