For the tortelloni, sauté the onions with a little olive oil until translucent, cut the young onion into fine rings, finely chop the leeks and add them together with the ricotta.
When the tortelloni float on the surface, remove and add to the onions and ricotta without liquid.
Season the tortelloni with salt and pepper and sprinkle with basil.
Preparation Tip:
A super quick tortelloni recipe!
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