Tortelloni salad with roasted vegetables

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Peel, wash and slice the carrots. Wash, clean and slice the zucchini. Peel and slice the onions. Peppers clean, wash and roughly cut into cubes.

2. 2

   Cut the garlic bulb in half horizontally. Wash the rosemary and shake dry. Spread a thin layer of oil on the oven pan. Spread the vegetables and rosemary over it. Sprinkle with oil and season with sea salt.

3. 3

   Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-30 minutes. Cut artichoke hearts in half and add them to the roasted vegetables about 5 minutes before the end of the cooking time. Prepare tortellini in boiling salted water according to package instructions.

4. 4

   Stir the ricotta, sour cream, milk and 4 tbsp vinegar until smooth. Season to taste with salt, pepper and sugar. Drain tortelloni, rinse with cold water, drain and marinate with 3 tbsp vinegar. Take the finished vegetables out of the oven.

5. 5

   Remove the garlic cloves from the skin. Crush half of the cloves with a fork and stir into the salad dressing. Mix tortelloni, remaining garlic and vegetables. Serve with the sauce and sprinkle with chilli flakes.

Nutrition Facts

KCAL
300 kcal

CARBS
40 g

FATS
10 g

PROTEINS
11 g