Presto Pasta Nights: Tortelloni salad with ricotta
This week it was hot in Northern Germany, so I minimized cooking. For Ruth's Presto Pasta Nights I serve
Tortelloni Salad with Ricotta
A delicious pasta salad, my workmates enjoyed it at a meeting and my son liked it for lunch.
| -========= | REZKONV-Recipe - RezkonvSuite v1.4 
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| Title: | Tortelloni-Salad with Ricotta |
| Categories: | Salad, Pasta |
| Yield: | 8 to 10 Servings |
Ingredients
| 2 | packs | Cheese-Tortelloni, à 500 g cooling shelf | |
| Salt | |||
| Pfepper | |||
| Zucker | |||
| 1 | tablesp. | Olive oil + more for vinaigrette | |
| 50 | grams | Pine nuts | |
| 400 | grams | Cherry tomatoes, halved | |
| 100 | grams | Tomatoes, dried in oil, this is the "tomato oil" | |
| 2 | medium | Onions, chopped | |
| H | VINAIGRETTE | ||
| 5 | tablesp. | White wine vinegar | |
| 5-6 | tablesp. | Tomato oil | |
| 250 | grams | Ricotta | |
| 150 | grams | Creme fraîche | |
| 1 | bunch | Basil, torn | |
Source
| LECKER, Kochen & Genießen, Mai 2007 |
| Edited *RK* 06/15/2007 by | |
| Ulrike Westphal |
Directions
1. Cook tortelloni in boiling and salted water according package instructions. Drain, refresh and drain again. Mix carefully with 1 tablesp. olive oil.
2. Roast pine nuts without fat in a pan until golden. Drain dried tomatoes, save the oil=tomato oil and cut into stripes.
3. Whisk together vinegar, salt, pepper and a pinch of sugar. Add 5 to 6 tablesp. tomato oil, add olive oil, if needed. Mix pasta, onions, nuts and tomatoes and fold in the vinaigrette. Let stand for about 20 minutes.
4. Stir together ricotta and crème fraîche. Season with salt and pepper. Fold ricotta mixture and basil into the pasta salad and season to taste.
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