Tortellini Baskets

Method

1. Preheat the oven to 200°C (static). Grease muffin molds with olive oil and dust with Parmesan.
2. Briefly dip sheets of egg pasta in boiling water with 1 tablespoon of oil to soften. Line each mold with a sheet, pressing to form a basket shape.
3. Sauté chopped onion in olive oil. Add 200 g frozen peas and half a cup of water. Cook for a few minutes, then add 300 g sliced champignon mushrooms and salt. Cook until tender. Set aside.
4. Prepare béchamel: melt 30 g butter in a saucepan, add 30 g flour and cook for 1 minute. Gradually whisk in 250 g milk. Season with nutmeg, pepper, and a pinch of salt. Cook until thickened.
5. Cook 200 g tortellini in boiling salted water until al dente. Drain.
6. In a bowl, combine the tortellini, pea and mushroom mixture, and béchamel sauce. Fold in torn mozzarella and grated Parmesan.
7. Fill the pasta-lined molds with the tortellini mixture. Drizzle with olive oil and top with more Parmesan and mozzarella.
8. Bake in the static oven at 200°C for 10 minutes, until golden and bubbly. Let cool slightly before unmolding.