Pea Tortellini With Shiitake Mushroom Sauce

“Homemade tortellini are surprisingly easy. These are filled with a mixture of cheese and pureed peas (which, incidentally, makes a nice side dish on its own). If you can't find fresh Shiitake mushrooms, reconstituted are fine. You can also substitute with whatever mushroom you like. Baby bella are great. Wonton skins are usually found in the produce section near the tofu and bean sprouts or frozen. Adapted from a local chef, James McDevitt.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. If using fresh peas, blanch in boiling water for about 90 seconds; if using frozen peas, soak them in cold water a few minutes to thaw.
  2. Place 1 cup of peas, 2 tablespoons Parmesan and 2 tablespoons olive oil in a food processor or blender and puree.
  3. Fold in ricotta; season with salt and pepper.
  4. Set up a small prep bowl with cold water to seal tortellinis; keep wonton skins covered with a damp towel to prevent drying.
  5. To make the tortellini, spoon 1 teaspoon filling in the center of each skin.
  6. Dip your finger in the water and run it around the edges of the skin.
  7. Fold it over diagonally forming a triangle; press to seal.
  8. Dampen the two points and bring them together forming a ring and press. See how easy? Continue making tortellini until all of the puree is used; set aside.
  9. Bring a pot of salted water to boil.
  10. In a large skillet cook the shallot, shiitakes, and garlic over medium heat until softened and fragrant.
  11. Add remaining 1/4 cup of peas and broth; simmer to thicken slightly.
  12. Cook tortellini in boiling water until skins become translucent, about 2 minutes.
  13. Transfer tortellini to skillet with the mushroom sauce and adjust seasonings; turn off heat and swirl in butter.
  14. To serve, divide among 4 serving plates, garnish with with shaved Parmesan, pea shoots, if using, and a little more olive oil.

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