La Villa delle Sorelle

Spring Pea Tortellini

from the accomplished cook 1660
Prepared by Gwenhwyfar Dinas Emrys
Served at Seashire's 26th Anniversary
May 2008

2 large eggs
3 cups flour
cup white wine
1 small onion, minced
2 tbsp olive oil
1 lb fresh shelled peas or frozen peas thawed
1 cup ricotta cheese
1 cups parmesan cheese
tsp nutmeg
tsp black pepper
1 tbsp brown sugar
tsp cinnamon
2 quarts renaissance stock

Combine eggs, flour and wine and mix with a fork until dough comes together. Kneed the dough for 10 minutes until velvety. Cover well with plastic wrap and set aside at room temp for 3 hours.

Cook the onion in oil over low heat for 10 min. add the peas and cook for another minute. Let cool to room temperature and puree until smooth. Place the ricotta cheese, cup parmesan, nutmeg and pepper in a large bowl. Add the pea puree and mix well.

Roll of the dough at a time into a paper thin sheet and cut out circles with a 3 inch ring cutter. Place a tsp of the filling in the center of each circle and fold in half. Pinch the edges tightly to seal. Pinch the two ends together to form the shape of the tortellini. Repeat. Place the tortellini on a floured sheet and wrap in plastic. Refrigerate overnight.

Combine the remaining 1 cup parmesan, sugars and cinnamon in a large bowl. Bring the renaissance stock to a boil. Add the tortellini and cook for 2-3 minutes, or until they float. Remove from stock and strain well. Toss the tortellini in the sugar mix and serve

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