Tortellini with Roasted Peppers & Herbed Ricotta

Ingredients

• 3 1/2 tbsp (55 g) ricotta
• 3/4 cup (189 g) plain Greek yogurt, 2%
• 1 1/2 tbsp (6 g) basil and parsley
• 1 tbsp (15 ml) lemon juice
• 1 garlic clove
• 1 2/3 tbsp (10 g) Parmesan, grated
• 1/3 cup (50 g) jarred roasted peppers
• 1 1/2 tsp (8 ml) extra-virgin olive oil
• a pinch of chili flakes
• 3 oz (80 g) fresh cheese tortellini

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Method

1. Beat the ricotta and yogurt with the herbs, lemon juice, grated garlic and half the Parmesan into a loose cream. This sauce is never cooked.
2. Warm the peppers in the oil with the chili flakes for two minutes.
3. Boil the tortellini, keep a spoonful of the water, drain, and toss with the peppers and that water. Spoon the herbed cheese over and finish with the rest of the Parmesan.