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🍰 Oven-Roasted Tomato Tortelloni with Fresh Mozzarella and Basil Mix

572 kcal · 30 min · 4 servings

Ingredients

• Cherry tomatoes 500 g
• Sugar pinch
• Salt pinch
• Olive oil 2 tbsp
• Light balsamic vinegar 2 tbsp
• Shallots 2 pcs
• Tomatoes, chopped 400 g
• Basil, fresh 30 g
• Mozzarella 2 pcs
• Tortellini with tomato filling, fresh 800 g
• Pepper, black ground pinch

Instructions

1. 1. Preheat the oven to 180 degrees Celsius (top and bottom heat).
2. 2. Wash the cherry tomatoes thoroughly.
3. 3. Cut the tomatoes in half.
4. 4. Place the tomatoes in a bowl.
5. 5. Add sugar, salt, olive oil, and one tablespoon of balsamic vinegar.
6. 6. Mix the ingredients well together.
7. 7. Spread the tomatoes out on a baking sheet.
8. 8. Roast the tomatoes in the oven for about 15 minutes.
9. 9. Remove the bowl from the oven and set it aside.
10. 10. Cut the shallots in half.
11. 11. Peel the shallots.
12. 12. Dice the shallots finely.
13. 13. Add about three liters of water and salt to a pot.
14. 14. Bring the water to a boil with the lid on.
15. 15. Heat one tablespoon of olive oil in a pan over medium heat.
16. 16. Add the shallots to the hot pan.
17. 17. Sauté the shallots until translucent for about two minutes.
18. 18. Add the chopped tomatoes to the pan.
19. 19. Sprinkle the mixture with sugar.
20. 20. Bring the sauce to a boil.
21. 21. Let the sauce simmer for about 15 minutes over low to medium heat.
22. 22. Wash the basil.
23. 23. Shake the basil dry.
24. 24. Roughly pick the basil leaves off the stems.
25. 25. Dry the mozzarella with a kitchen towel.
26. 26. Cut the mozzarella into cubes.
27. 27. Place the mozzarella in the set-aside bowl.
28. 28. Add the basil leaves to the bowl.
29. 29. Mix the mozzarella with the basil.
30. 30. Add the tortelloni to the bubbling salted water.
31. 31. Cook the tortelloni for about 4 minutes until al dente.
32. 32. Make sure the water is not boiling too vigorously.
33. 33. Take about 100 milliliters of the cooking water.
34. 34. Drain the tortelloni in a colander.
35. 35. Add the oven tomatoes to the sauce.
36. 36. Add one tablespoon of balsamic vinegar to the sauce.
37. 37. Add the reserved pasta water to the sauce.
38. 38. Season the sauce with salt, pepper, and sugar.
39. 39. Bring the sauce to a boil once.
40. 40. Reduce the heat to medium.
41. 41. Add the tortelloni to the sauce.
42. 42. Warm the tortelloni in the sauce for about 1 minute.
43. 43. Plate the tortelloni.
44. 44. Distribute the mozzarella and basil mixture over the tortelloni.
45. 45. Season with pepper to taste.
46. 46. Serve the dish.

Nutrition per serving

• kcal: 572
• Protein: 22 g · Fett/Fat: 24 g · Carbs: 70 g