Tortelloni / Tortellini – salad without mayonnaise

Ingredients for 10 servings:

• 1 kg tortellini or tortelloni from the refrigerated section (filling as desired)
• Salt
• pepper
• Sugar
• 1 tbsp olive oil
• 50 g pine nuts
• 400 g cherry tomatoes
• 100 g dried tomatoes in oil
• 2 m.-sized onion(s)
• 5 tbsp vinegar (white wine vinegar)
• 250 g ricotta
• 150 g crème fraîche
• possibly olive oil
• 1 bunch of basil

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

with ricotta, pine nuts and dried tomatoes

Cook the tortelloni in boiling salted water for about 2 minutes. Drain, rinse in cold water, and drain well. 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. Cut the sun-dried tomatoes into strips. Peel and finely dice the onions. Mix together the vinegar, salt, pepper, and a pinch of sugar. Whisk in 5-6 tablespoons of tomato oil (or olive oil if needed). Mix the prepared salad ingredients with the vinaigrette. Let stand for about 20 minutes. Mix together the ricotta and crème fraîche. Season with salt and pepper. Wash the basil, shake dry, and pick off the leaves. Mix the ricotta cream and basil into the pasta salad. Season again to taste and serve.