Tortellon salad with ricotta cream

Name: Tortellon salad with ricotta cream
Cook time: 40 min
Total time: 40 min
Yield: 8
Ingredients: 2 packs (à 500 g) Cheese tortelloni (refrigerated shelf); 7-10 Tbsp salt, pepper, sugar; 1 TABLESPOON olive oil + possibly olive oil for the vinaigrette; 50 g Pine nuts; 400 g cherry tomatoes; 100 g dried tomatoes in oil; 2 medium-sized onions; 5 TABLESPOONS White wine vinegar; 250 g creamy Ricotta (Italian cream cheese); 150 g Fresh cream; 1 Pot/bunch Basil

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 8

2 packs (à 500 g) Cheese tortelloni (refrigerated shelf)
7-10 Tbsp salt, pepper, sugar
1 TABLESPOON olive oil + possibly olive oil for the vinaigrette
50 g Pine nuts
400 g cherry tomatoes
100 g dried tomatoes in oil
2 medium-sized onions
5 TABLESPOONS White wine vinegar
250 g creamy Ricotta (Italian cream cheese)
150 g Fresh cream
1 Pot/bunch Basil

Directions

1
Cook the tortelloni in boiling salted water for about 2 minutes. Drain, rinse with cold water and drain well. Gently mix with 1 tbsp. olive oil.
2
Roast the pine nuts in a pan without fat until golden brown, take them out and let them cool down. Wash and halve the cherry tomatoes. Drain the dried tomatoes and collect the oil. Cut the tomatoes into strips.
3
Peel and finely chop the onions.
4
Mix vinegar, salt, pepper and 1 pinch of sugar. Fold in 5-6 tablespoons of tomato oil (if necessary, add some olive oil). Mix the prepared salad ingredients with the vinaigrette. Leave to stand for 20 minutes.
5
Mix ricotta and crème fraîche. Season with salt and pepper. Wash the basil, shake dry and remove the leaves. Mix ricotta cream and basil into the salad. Flavour again and serve.