Tortellini with ricotta and basil

Ingredients for 2 servings:

• 500 g tortellini filled with ricotta and spinach
• salt water
• 1 gr. can/n tomatoes, pureed with pieces
• 1 cup ricotta
• 1 onion(s)
• olive oil
• 5 basil leaves
• 1 clove(s) garlic
• salt and pepper
• Paprika powder

Instructions

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

with a tomato – ricotta – basil sauce

Cook the tortellini in salted water according to the package instructions and drain (do not rinse). For the sauce, finely chop the onions and garlic; the basil can be finely sliced. Heat olive oil in a saucepan and sweat the onions and garlic until translucent. Add the can of passata and basil and bring to a boil briefly. Season the sauce to taste with salt, pepper, and paprika. Before serving, add the ricotta to the sauce and stir until smooth. You can add the whole tub of ricotta, or sprinkle a little ricotta over the finished dish when serving; this adds a touch of freshness and also looks great. Now, combine the pasta and sauce in a pan and serve.