Tortelloni with ricotta cream

Name: Tortelloni with ricotta cream
Cook time: 35 min
Total time: 35 min
Yield: 9
Ingredients: 2 packs (à 500 g) Cheese tortelloni (fresh counter); 7-10 Tbsp Salt; 100 g dried tomatoes in oil; 500 g cherry tomatoes; 60 g Pine nuts; 2 medium-sized onions; 75 ml White wine vinegar; 1 pinch Sugar; 7-10 Tbsp black pepper; 250 g Ricotta cheese; 125 g Fresh cream; 1 collar Basil

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 9

2 packs (à 500 g) Cheese tortelloni (fresh counter)
7-10 Tbsp Salt
100 g dried tomatoes in oil
500 g cherry tomatoes
60 g Pine nuts
2 medium-sized onions
75 ml White wine vinegar
1 pinch Sugar
7-10 Tbsp black pepper
250 g Ricotta cheese
125 g Fresh cream
1 collar Basil

Directions

1
Cook the tortelloni in boiling salted water for about 2 minutes. Drain and let drain. Drain the dried tomatoes and collect the oil. Cut the tomatoes into strips. Clean, wash and halve fresh tomatoes. Roast pine nuts in a pan without fat until golden brown, take them out and let them cool down. Peel and finely chop the onions.
2
Whisk vinegar, onions, sugar, salt and pepper. Stir in 75 ml tomato oil in a thin stream. Mix all salad ingredients with the vinaigrette. Mix ricotta and crème fraîche, season with salt and pepper. Wash the basil, dab dry and remove the leaves. Mix ricotta cream and basil into the salad. Season again and serve
3
With 10 people: