Italian Tortellini Salad with Ricotta Cream
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2 packs tortellini, filled with cheese or spinach (500g each from the refrigerated shelf)
- 50 g pine nuts
- 400 g cherry tomato (s)
- 100 g tomato (s), dried, pickled in oil
- 2 medium onion (s)
- 250 g ricotta, creamier
- 150 g crème fraîche
- 1 bunch basil
- olive oil
- 5 tablespoon vinegar (white wine vinegar)
- some salt and pepper
- sugar
Print Recipe
Pin Recipe Instructions
- Cook the tortellini in boiling salted water for about 2 minutes. Drain, rinse in cold water and drain well. Mix gently with 1 tablespoon of olive oil. Roast the pine nuts in a pan until golden brown, remove and let cool. Wash the cherry tomatoes and cut in half. Drain the sun-dried tomatoes, collecting the oil. Cut the tomatoes into strips. Peel the onions and finely dice them.
- Mix the vinegar with salt, pepper and a pinch of sugar. Beat in 5 - 6 tablespoons of tomato oil (add a little olive oil if necessary). Mix the prepared salad ingredients with the vinaigrette. Let it steep for 20 minutes.
- Mix the ricotta and crème fraîche together. Season to taste with salt and pepper. Wash the basil, shake dry and remove the leaves. Carefully mix the ricotta cream and basil into the salad. Season again to taste and serve!
- A Mediterranean salad for parties and barbecues.
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