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1 kg frische Tortellini mit Ricottafüllung (aus der Kühltheke)
100 ml Olivenöl
6 EL Weißweinessig
3 Bund Frühlingszwiebeln
2 Bund Basilikum
2 Bund Petersilie
300 g Crème fraîche
200 g Joghurt
2 EL frisch gepresster Zitronensaft
Pfeffer
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