Pea And Parmesan Tortellini - cooking recipe

Ingredients

2 cups shelled peas or frozen peas
1/2 cup finely grated Parmesan cheese
1 1/3 cups ricotta cheese
2 tbsp chopped mint leaves, plus additional, to serve
1 tsp finely grated lemon peel
1 pkg (10 oz) round gow gee or won ton wrappers
1 None egg, lightly beaten
2 tbsp lemon juice
2 tbsp extra virgin olive oil

Preparation

Bring a large saucepan of salted water to a boil on high heat. Blanch peas 2 mins. Rinse under cold water and drain well.
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.
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.
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.
Top tortellini with remaining ricotta, reserved peas and additional mint leaves. Drizzle with combined lemon juice and oil. Season to taste.