Summary

Ingredients

• 1 kg tortellini or tortelloni from the cooling shelf (filling as desired)
• salt
• pepper
• sugar
• 1 tablespoon olive oil
• 50 g pine nuts
• 400 g cherry tomato (s)
• 100 g tomato (s), dried, in oil
• 2 medium onion (s)
• 5 tablespoon vinegar, (white wine vinegar)
• 250 g ricotta
• 150 g crème fraîche
• possibly olive oil
• 1 bunch basil

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Instructions

1. Cook the tortelloni or tortellini in boiling salted water for about 2 minutes. Drain, rinse in cold water and drain well. Mix with 1 tablespoon of olive oil.
2. Roast the pine nuts in a pan without fat until they are golden brown, remove and let cool. Wash the cherry tomatoes and cut in half. Drain the sun-dried tomatoes - collect the oil. Cut the dried tomatoes into strips. Peel the onions and finely dice them.
3. Mix together vinegar, salt, pepper and a pinch of sugar. Beat in 5-6 tablespoons of tomato oil (add olive oil if necessary). Mix the prepared salad ingredients with the vinaigrette. Let it steep for about 20 minutes.
4. Mix the ricotta and creme fraiche together. Season with salt and pepper. Wash the basil, shake dry and pluck the leaves off. Mix the ricotta cream and basil into the pasta salad. Season again to taste, serve.