Tortelloni salad with roasted vegetables and ricotta cream
very easy
Ingredients
- 3 Carrots
- 1 (approx. 250 g) Courgette
- 3 red peppers
- 2 Onions
- 4 Branches of rosemary
- 4-6 Tbsp good olive oil
- 7-10 Tbsp Sea salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 5 Garlic cloves
- 1 kg Tortelloni (refrigerated shelf; e.g. with ricotta spinach filling)
- 1 can(s) (425 ml) Artichoke Hearts
- 250 g Ricotta
- 200 g Schmand
- 4-5 Tbsp White wine vinegar
- 1-2 TABLESPOONS Chili Flakes
Directions
- 1
Preheat oven (electric cooker: 200°C/ circulating air: 175°C/ gas: level 3). Peel or clean and wash the vegetables. Cut ##carrots## and ##Zucchini## into thin slices. Cut ##peppers## into pieces.
- 2
Peel onions and cut them into thin slices. Wash the rosemary, dab dry and chop very finely.
- 3
Put the vegetables, onions, rosemary and oil in a large bowl. Season with sea salt and pepper and mix. Distribute on a fat pan (deep baking tray). Put garlic cloves with skin in a corner of the fat pan.
- 4
Roast everything in a hot oven for 25-30 minutes, turning from time to time.
- 5
Meanwhile cook the tortelloni in boiling salted water (approx. 1 teaspoon salt per litre) according to the instructions on the packet. Then drain, rinse with cold water and allow to drain.
- 6
Drain the artichoke hearts, then cut in half and add to the vegetables for the last 10 minutes.
- 7
Stir the ricotta, sour cream and 4 tablespoons of vinegar until smooth. Season to taste with salt, pepper and sugar. Take the vegetables out of the oven. Press the soft cloves of garlic from the skin into the ricotta sauce and mix well.
- 8
Mix with the tortelloni. Cover and let stand for about 30 minutes.
- 9
Fold the vegetables into the pasta salad. Season again with salt, pepper, sugar and vinegar. Sprinkle with chili flakes.
Nutrition Facts
360 kcal
41 g
15 g
13 g
More Delicious Recipes
