Pea tortellini with parmesan cream and slow-roasted tomatoes

Recipes / Vegetarian

The colours and flavours of Italy come together in this striking dish.

Recipe «Pea tortellini with parmesan cream and slow-roasted tomatoes» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 4:20 minutes. To make this dish at home by prescription from the author Gomer would need: 200g vine-ripened cherry tomatoes, 2 tsp olive oil, plus extra to toss, 1/2 tsp caster sugar, 100g fresh ricotta, drained, Pinch ground nutmeg , 6 basil leaves, roughly torn, 3 cups frozen peas, thawed, 1 1/2 cups grated parmesan or vegetarian hard cheese , 1 egg, lightly beaten, 350g extra-thin fresh pasta sheets, 2 tbsp milk, 300ml thickened cream, 1 garlic clove, crushed, Pea shoots, to serve.

Ingredients:

  • 200g vine-ripened cherry tomatoes 
  • 2 tsp olive oil, plus extra to toss 
  • 1/2 tsp caster sugar 
  • 100g fresh ricotta, drained 
  • Pinch ground nutmeg 
  • 6 basil leaves, roughly torn 
  • 3 cups frozen peas, thawed 
  • 1 1/2 cups grated parmesan or vegetarian hard cheese 
  • 1 egg, lightly beaten 
  • 350g extra-thin fresh pasta sheets 
  • 2 tbsp milk 
  • 300ml thickened cream 
  • 1 garlic clove, crushed 
  • Pea shoots, to serve 

Instructions

  1. 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.
  2. 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.
  3. 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).
  4. 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.
  5. Cook remaining 1 cup (120g) peas in a small saucepan of boiling water for 1 minute or until just tender. Drain.
  6. 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.