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.
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
With 10 people: