Add the oil, onion and garlic to a multicooker, and cook on the 'fry' setting for around 4 minutes, stirring once or twice, until soft and golden brown.
Turn the machine off, and add the cream cheese, milk, pesto, chopped sun-dried tomatoes, olives, and salt and pepper. Add half of the grated mozzarella, and mix well until the residual heat in the pan has melted the cream cheese and created a sauce.
Add the uncooked fresh tortellini, and mix well to combine. Top with the remaining mozzarella, and close the lid. Cook on the 'bake' setting for 30 minutes. Serve warm.
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|Serving Size: 1 (756g)|
|Recipe Makes: 1|
|Calories from Fat: 744 (93%)|
|Amt Per Serving||% DV|
|Total Fat 82.6g||110 %|
|Saturated Fat 22.3g||112 %|
|Monounsaturated Fat 23g|
|Polyunsanturated Fat 30.9g|
|Cholesterol 85.8mg||26 %|
|Sodium 405.3mg||14 %|
|Potassium 237.8mg||6 %|
|Total Carbohydrate 10.8g||3 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 10g|
|Protein 7.2g||10 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 799
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