Name: Pea and parmesan tortellini
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6
Ingredients: 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

Ingredients

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

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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Ingredients

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