The colours and flavours of Italy come together in this striking dish.
Ingredients
- 200g vine-ripened cherry tomatoes
- 2 teaspoons olive oil, plus extra to toss
- 1/2 teaspoon caster sugar
- 100g fresh ricotta, drained
- Pinch ground nutmeg
- 6 basil leaves, roughly torn
- 3 cups (360g) frozen peas, thawed
- 1 1/2 cups (120g) grated parmesan or vegetarian hard cheese
- 1 egg, lightly beaten
- 350g extra-thin fresh pasta sheets (see note)
- 2 tablespoons milk
- 300ml thickened cream
- 1 garlic clove, crushed
- Pea shoots, to serve
Method
- Step 1Preheat oven to 120°C. Place tomatoes in a roasting pan, drizzle with oil, sprinkle with sugar and season. Roast slowly for 3-4 hours until softened.
- Step 2Pulse ricotta, nutmeg, basil, 2 cups (240g) peas, 2/3 cup (50g) parmesan and half the egg in a food processor until just combined. Season.
- Step 3Cut pasta into 36 x 8cm squares. In a small bowl, mix milk with remaining egg. Place 1 heaped teaspoons ricotta filling in centre of each square, brush edges with egg mixture and fold into a triangle, pressing to seal and pushing out as much air as possible. Fold in 2 corners on the longer side into centre and pinch together. (Place on a lined, semolina-dusted tray and keep in the fridge, if not cooking immediately).
- Step 4Place cream, garlic and remaining 70g parmesan in a saucepan over low heat. Cook, stirring, for 6-8 minutes until cheese has melted and sauce is slightly thickened. Season and keep warm.
- Step 5Cook remaining 1 cup (120g) peas in a small saucepan of boiling water for 1 minute or until just tender. Drain.
- Step 6Cook tortellini, in 2-3 batches, in a pan of boiling, salted water for 3-4 minutes or until they rise to the surface. Drain and toss with oil. Serve with parmesan cream, cooked peas, tomatoes and pea shoots.
- Low carb
- Low sugar
- Lower gi
- Vegetarian
Nutrition
2827 kj
Energy
45g
Fat Total
27g
Saturated Fat
8g
Fibre
28g
Protein
171mg
Cholesterol
539.12mg
Sodium
9g
Carbs (sugar)
38g
Carbs (total)
All nutrition values are per serve
Notes
Order pasta to be rolled extra-thin from pasta shops, or use wonton wrappers.
- Author: Valli Little
- Image credit: Jeremy Simons
- Publication: delicious.
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