The colours and flavours of Italy come together in this striking dish.
- Preheat 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.
- Pulse ricotta, nutmeg, basil, 2 cups (240g) peas, 2/3 cup (50g) parmesan and half the egg in a food processor until just combined. Season.
- Cut 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).
- Place 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.
- Cook remaining 1 cup (120g) peas in a small saucepan of boiling water for 1 minute or until just tender. Drain.
- Cook 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.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set