Pea And Parmesan Tortellini

1. 1

   Bring a large saucepan of salted water to a boil on high heat. Blanch peas 2 mins. Rinse under cold water and drain well.

2. 2

   Set aside 1/2 cup of the peas. Transfer remaining peas to a food processor with Parmesan, 1/2 of the ricotta, mint and lemon peel. Season to taste. Process until smooth.

3. 3

   Working in 5 batches, place gow gee wrappers on a clean, dry surface. Spoon heaped teaspoons of pea mixture into center of each wrapper. Brush edges with egg. Fold, pressing into a semicircle and sealing edges. Bring ends together, pressing to seal. Repeat with remaining wrappers and filling.

4. 4

   Bring a large saucepan of salted water to a boil. Cooking in 2 batches, lower tortellini into water and stir once. Simmer 4-5 mins, until tortellini float. Drain.

5. 5

   Top tortellini with remaining ricotta, reserved peas and additional mint leaves. Drizzle with combined lemon juice and oil. Season to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.