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Recipe

Pea and parmesan tortellini

Jul 31, 2011 2:00pm
  • 20 mins preparation
  • 15 mins cooking
  • Serves 6
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Ingredients

Pea and parmesan tortellini
  • 2 cup shelled peas (800g unshelled)
  • 1/2 cup finely grated parmesan
  • 1/2 cup fresh ricotta, plus 1/2 cup extra to serve
  • 1/4 cup chopped mint leaves, plus 1/4 cup extra to serve
  • 1 teaspoon finely grated lemon zest
  • 275 gram packet gow gee wrappers
  • 1 egg, lightly beaten
  • 2 tablespoon lemon juice
  • 2 tablespoon extra virgin olive oil

Method

Pea and parmesan tortellini
  • 1
    Bring a large saucepan of salted water to boil on high. Blanch peas 2 minutes. Rinse under cold water and drain well.
  • 2
    Set aside 1/2 cup peas. Transfer remaining peas to a food processor with parmesan, ricotta, mint and zest. Season to taste. Process until smooth.
  • 3
    Working in 5 batches, lay out gow gee wrappers on a clean, dry surface. Spoon heaped teaspoons of pea mixture into centre of each wrapper. Brush edges with egg. Fold, pressing into a semicircle and sealing edges. Then bring ends together, pressing to seal. Repeat with remaining wrappers and filling.
  • 4
    Bring a large saucepan of salted water to the boil. Cooking in 2 batches, lower tortellini into water and stir once. Simmer 4-5 minutes, until tortellini float. Drain.
  • 5
    Top tortellini with extra crumbled ricotta, reserved peas and mint leaves. Drizzle with combined juice and oil. Season to taste.

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