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Pea tortellini with parmesan cream and slow-roasted tomatoes
Pea tortellini with parmesan cream and slow-roasted tomatoes
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Prep Time:
35 minutes
Cook Time:
260 minutes
Total Time:
295 minutes
Vibrant Italian-inspired dish bursting with colors and flavors.
Ingredients:
  • 200g vine-ripened cherry tomatoes
  • 9.20 gm olive oil, plus extra to toss
  • 2.50 gm caster sugar
  • 100g fresh ricotta, drained
  • Pinch ground nutmeg
  • 6 basil leaves, roughly torn
  • 360g pea
  • 120g cheese
  • 1 egg, lightly beaten
  • 350g extra-thin fresh pasta sheets (see note)
  • 41.20 gm milk
  • 300ml thickened cream
  • 1 garlic clove, crushed
  • Pea shoots, to serve
Instructions:
  • Preheat the oven to 120°C. Arrange tomatoes in a roasting pan, drizzle with oil, sprinkle with sugar, and season. Slow-roast for 3-4 hours until they are soft.
  • In a food processor, blend ricotta, nutmeg, basil, 2 cups (240g) peas, 2/3 cup (50g) parmesan, and half of the egg until mixed. Add seasoning to taste.
  • Cut the pasta into 36 squares that are 8cm each. In a small bowl, combine the milk with the remaining egg. Put 1 heaped teaspoon of ricotta filling in the center of each square. Brush the edges with the egg mixture and fold them into a triangle, pressing to seal and removing any air pockets. Fold in 2 corners from the longer side towards the center and pinch them together. Place the triangles on a lined tray dusted with semolina and store in the fridge if not cooking right away.
  • In a saucepan over low heat, combine cream, garlic, and the remaining 70g Parmesan. Stir and cook for 6-8 minutes until the cheese melts and the sauce slightly thickens. Season to taste and keep warm.
  • Boil the remaining 1 cup (120g) peas in a small saucepan for about 1 minute until they are tender. Then, drain them.
  • Boil tortellini in batches in salted water until they float to the surface, about 3-4 minutes. Drain and toss with oil. Serve with parmesan cream, cooked peas, tomatoes, and pea shoots.

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