Tortellini with Ricotta and Basil
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g tortellini filled with ricotta and spinach
- Salt water
- 1 large can (s) tomato (s), passed with pieces
- 1 cup ricotta
- 1 onion (s)
- olive oil
- 5 basil leaves
- 1 clove garlic
- salt and pepper
- Paprika powder
Print Recipe
Pin Recipe Instructions
- Cook the tortellini in salted water according to the package instructions and drain (do not quench). For the sauce you have to chop the onions and garlic, the basil can be cut into fine strips.
- Then you heat olive oil in a saucepan and sweat the onions and garlic until translucent. Then you add the can of pureed tomatoes and the basil and let it boil briefly. Then season the sauce with salt, pepper and paprika to taste.
- Before serving, add the ricotta to the sauce and stir the whole thing until you have a creamy sauce. You can add the whole cup of ricotta or spread a little ricotta on the finished dish when serving, this gives the dish a certain freshness and also looks good. So now stir the noodles together with the sauce in a saucepan and serve.
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