Italian tortellini salad with ricotta cream

Ingredients for 6 servings:

• 2 packs of tortellini filled with cheese or spinach (500g each from the refrigerated section)
• 50 g pine nuts
• 400 g cherry tomatoes
• 100 g tomatoes, dried, preserved in oil
• 2 m.-sized onion(s)
• 250 g creamy ricotta
• 150 g crème fraîche
• 1 bunch of basil
• olive oil
• 5 tbsp vinegar (white wine vinegar)
• some salt and pepper
• Sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cook the tortellini in boiling salted water for about 2 minutes. Drain, rinse in cold water, and drain well. Gently toss with 1 tablespoon of olive oil. Roast the pine nuts in a dry pan until golden brown, remove, and let cool. Wash and halve the cherry tomatoes. Drain the sun-dried tomatoes, reserving the oil. Slice the tomatoes. Peel and finely dice the onions. Mix the vinegar with salt, pepper, and a pinch of sugar. Whisk in 5-6 tablespoons of tomato oil (add a little olive oil if desired). Mix the prepared salad ingredients with the vinaigrette. Let stand for 20 minutes. Mix together the ricotta and crème fraîche. Season to taste with salt and pepper. Wash the basil, shake dry, and pick off the leaves. Carefully mix the ricotta cream and basil into the salad. Season again and serve! A Mediterranean salad for parties and barbecues.