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

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 Button German
Title: Tortelloni-Salad with Ricotta
Categories: Salad, Pasta
Yield: 8 to 10 Servings


2 packs   Cheese-Tortelloni, à 500 g cooling shelf
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
5 tablesp.   White wine vinegar
5-6 tablesp.   Tomato oil
250 grams   Ricotta
150 grams   Creme fraîche
1 bunch   Basil, torn


  LECKER, Kochen & Genießen, Mai 2007
  Edited *RK* 06/15/2007 by
  Ulrike Westphal


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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3 thoughts on “Presto Pasta Nights: Tortelloni salad with ricotta

  1. Ruth (

    The salad looks wonderful and now I have to hunt for a couple of ingredients – tomato oil (which I’ve never seen) and creme fraiche. Thanks for sharing the salad with Presto Pasta Nights.


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