- 300 gm “00” flour (2 cups)
- 3 eggs
- 1½ tbsp olive oil
- ½ onion, thinly sliced
- 3 thin prosciutto slices, finely chopped
- 375 ml chicken stock (1½ cups)
- 230 gm podded peas (about 460gm unpodded) (1½ cups)
- 3 sage leaves, finely chopped
- Juice of 1 lemon, or to taste
- To serve: finely grated parmesan
Pea and ricotta filling
- 100 gm podded peas (about 240gm unpodded)
- 200 gm firm ricotta
- 40 gm finely grated parmesan
- ¼ cup (loosely packed) flat-leaf parsley
- Finely grated rind of 1 lemon
- 1Process flour, eggs and 1 tsp sea salt in a food processor until a dough forms, form into a disc, wrap in plastic wrap and set aside to rest (1 hour).
- 2Meanwhile, for pea and ricotta filling, blanch peas until tender (4-5 minutes), drain and transfer to a food processor. Add parmesan, parsley and lemon rind, process to combine, season to taste and refrigerate until required.
- 3Divide dough in half, then working with one piece at a time and covering remaining dough with a damp tea towel, pass through a pasta machine, rolling and folding and reducing settings notch by notch until 2mm thick. Cut out 8cm-diameter rounds with a pastry cutter and place in a single layer on a lightly floured tray. Working with one round at a time, place 1 tsp pea and ricotta filling in centre of rounds, lightly brush edges with water, fold over to enclose and press edges to seal, ensuring no air is trapped inside. Brush ends lightly with water, bring together, press to seal and set aside on a lightly floured tray.
- 4Heat oil in a saucepan over medium-high heat, add onion, prosciutto and garlic and stir occasionally until tender (2-3 minutes). Add stock and peas and simmer until peas are tender (3-4 minutes). Add sage and lemon juice, pulse with a hand-held blender until coarsely puréed, season to taste and keep warm.
- 5Cook tortellini in batches in a large saucepan of boiling salted water until just al dente (2-3 minutes), remove with a slotted spoon, add to pea mixture and toss to combine. Divide among warm serving bowls, scatter with parmesan and serve hot.
This recipe is from the October 2012 issue of .
Drink Suggestion: Crisp dry white vermentino. Drink suggestion by Max Allen