John Myers
Ricotta Tortellini …
The perfect ricotta tortellini … recipe with a picture and simple step-by-step instructions.
- 300 g Tortelli filled with ricotta
- From the freshness shelf
- 2 teaspoon Salt
- 8 Cherry tomatoes cut in half
- 0,5 China garlic chopped
- 10 small Wild garlic leaves
- 4 Sprigs of basil
- 30 g Branded butter
- 1 tablespoon Extra virgin olive oil
- 2 Pinches Fleur de Sel sea salt
- Preparation: Wash the cherry tomatoes, pat dry and cut in half. Chop the garlic and wash the herbs (basil and wild garlic) in cold water, pat dry and cut into very fine strips.
- Preparation 2: Put the tortelli in plenty of boiling water seasoned with salt and cook until al dente for about 6 minutes, then drain into a sieve.
- While the pasta is cooking, heat the butter with the oil in a pan and fry the halved cherry tomatoes very quickly and only very lightly, add the garlic, then add the drained tortelli and the herb strips and toss everything through once. Sprinkle with fleur de sel and serve immediately.
- I also served colorful, lightly buttered mixed vegetables because we love to eat vegetables.
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