意大利饺子沙拉 Tortellini salad with crispy prosciutto & spinach

Preparation Time
10 - 15 minutes
准备时间：
10-15分钟
Cooking Time
10 minutes
烹调时间：
10分钟

一、Ingredients (serves 6)
原料（6人份）
* 200g thinly sliced prosciutto
200g 切成薄片的意大利熏火腿
* 1 x 625g pkt fresh ham and cheese tortellini
一袋625克的新鲜意式火腿和芝士饺子
* 300g (2 cups) frozen green peas, thawed
1.______________________________________________
* 1 x 150g pkt baby spinach leaves
2.______________________________
* 1/4 cup chopped fresh dill
1/4杯剁碎的新鲜莳萝
* 200g fresh ricotta, crumbled
200g 新鲜的意大利乳清干酪，弄碎
Red-wine vinaigrette
红酒醋油沙司
* 60ml (1/4 cup) extra virgin olive oil
60ml （1/4杯）初榨橄榄油
* 1 tbs red wine vinegar
3.____________________
* 1 tsp Dijon mustard
1汤匙法式第戎芥末酱

二、Method:
做法：
1. Preheat oven to 200°C. Place the prosciutto, in a single layer, on a baking tray. Bake in oven for 8 minutes or until crisp. Set aside for 5 minutes to cool. Break into large pieces.
1.将烤箱预热到200°C。将意大利熏火腿单层的铺在烤盘上，烘烤8分钟或者直到卷曲，起皱。拿出来放在一边5分钟，放凉。撕成大片。

2. Meanwhile, cook the tortellini in a large saucepanof boiling water following packet directions or until al dente. Add the peas in the last 2 minutes of cooking. Drain and transfer to a large bowl.
2.同时，根据包装袋上面的说明把意大利饺子用开水放在炖锅中煮，或者直到咬起来有嚼劲。加入豆子一起煮至少2分钟。沥干并放入一个大碗中。

3. Add the prosciutto, spinach and dill to the pasta mixture and toss to combine.
3.加入意大利熏火腿，菠菜和莳萝，搅拌混合。

4. To make the red-wine vinaigrette, whisktogether the oil, vinegar and mustard in a medium bowl until well combined. Taste and season with salt and pepper.
制作红酒醋油沙司，将油、醋和芥末放在一个中等大小的碗里一起搅拌，直到混合均匀。试味道并且加入盐和胡椒。

5. Add the dressing and the ricotta to the pasta mixture and gently toss until just combined. Divide among serving plates and season with pepper to serve.
在混合沙拉中加入酱料和意大利乳清干酪，轻轻的搅拌直到完全混合。分装到盘子中，洒上胡椒就可以了。

Notes & tips
注意和小贴士
* To stop your mixing bowl sliding around the bench when you whisk together the red-wine vinaigrette ingredients, place it on a tea towel or damp cloth.
当你在搅拌红酒醋油沙司的时候，避免让你的碗在工作台上滑动，在下面放一个茶巾或者湿毛巾。

本期题目：请将文中加粗的原料说明翻译成中文