Pea Tortellini With Shiitake Mushroom Sauce

1. 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. 2

   Place 1 cup of peas, 2 tablespoons Parmesan and 2 tablespoons olive oil in a food processor or blender and puree.

3. 3

   Fold in ricotta; season with salt and pepper.

4. 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. 5

   To make the tortellini, spoon 1 teaspoon filling in the center of each skin.

6. 6

   Dip your finger in the water and run it around the edges of the skin.

7. 7

   Fold it over diagonally forming a triangle; press to seal.

8. 8

   Dampen the two points and bring them together forming a ring and press.

9. 9

   See how easy?

10. 10

    Continue making tortellini until all of the puree is used; set aside.

11. 11

    Bring a pot of salted water to boil.

12. 12

    In a large skillet cook the shallot, shiitakes, and garlic over medium heat until softened and fragrant.

13. 13

    Add remaining 1/4 cup of peas and broth; simmer to thicken slightly.

14. 14

    Cook tortellini in boiling water until skins become translucent, about 2 minutes.

15. 15

    Transfer tortellini to skillet with the mushroom sauce and adjust seasonings; turn off heat and swirl in butter.

16. 16

    To serve, divide among 4 serving plates, garnish with with shaved Parmesan, pea shoots, if using, and a little more olive oil.

* Per serving · 4 servings · Values may vary.