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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.
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2
Place 1 cup of peas, 2 tablespoons Parmesan and 2 tablespoons olive oil in a food processor or blender and puree.
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3
Fold in ricotta; season with salt and pepper.
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4
Set up a small prep bowl with cold water to seal tortellinis; keep wonton skins covered with a damp towel to prevent drying.
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5
To make the tortellini, spoon 1 teaspoon filling in the center of each skin.
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6
Dip your finger in the water and run it around the edges of the skin.
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7
Fold it over diagonally forming a triangle; press to seal.
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8
Dampen the two points and bring them together forming a ring and press.
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9
See how easy?
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10
Continue making tortellini until all of the puree is used; set aside.
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11
Bring a pot of salted water to boil.
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12
In a large skillet cook the shallot, shiitakes, and garlic over medium heat until softened and fragrant.
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13
Add remaining 1/4 cup of peas and broth; simmer to thicken slightly.
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14
Cook tortellini in boiling water until skins become translucent, about 2 minutes.
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15
Transfer tortellini to skillet with the mushroom sauce and adjust seasonings; turn off heat and swirl in butter.
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16
To serve, divide among 4 serving plates, garnish with with shaved Parmesan, pea shoots, if using, and a little more olive oil.
