Fresh pasta is my weakness.
Any restaurant that tells me they make their pasta fresh, that is what I’m ordering. Doesn’t matter if I went out because I wanted a steak, or nachos, or just for drinks. Someone offers me fresh pasta, I have to take it…the other item that will win over anything (besides pasta) is poke, but you won’t catch me making that at home, I live in Utah, being landlocked I feel better cooking the fish since I can’t fly it in fresh daily.
I also love making pasta at home and playing with fillings and sauces. A sauce made with cream and fresh peas was one of the first sauces I made on my own, and it’s still one of our favorites! When my CSA box (community supported agriculture) had fresh peas in it this week, I knew I had to put this on the menu.
As I’ve said in previous posts, I use other people’s recipes for the pasta dough, I love the simplicity of Bon Appetit’s pasta dough, though it can be a bit sticky for ravioli or tortellini, and I also own and often use The Ultimate Pasta and Noodle Cookbook. With that being said, I have my own recipes for the tortellini filling, and pasta sauce/garnishes below.
I would recommend serving this dish fresh and warm, and I won’t tell if you decide to grab a bag of frozen tortellini instead, pasta can take hours and is a labor of love, though I always recommend making your own sauce!
Fills: ~1lb of pasta dough
- 1c Ricotta cheese
- 1 Egg
- Zest of one lemon
- 1/4tsp Salt
- 1/8tsp Nutmeg
- 1/8tsp pepper
- 1/4c Shredded parmesan
- Mix all ingredients until smooth.
- Keep refrigerated until ready to use.
- Roll out pasta to desired thickness.
- Cut into even 2.5-3inch squares for large tortellini.
- Use a pastry bag or small spoon to dollop out the filling in the center of each square.
- Wet two sides of each square and fold into a triangle and gently press the edges to seal.
- Then press two corners of the triangle together to form the tortellini.
- Cook in salted boiling water for 2-3 minutes or until floating.
- Toss in sauce over low heat, garnish, and serve.
Green Pea Sauce
Time: 30 minutes
- 1 1/4c Fresh peas, already shelled
- 2c. Heavy cream
- Juice from 1/2 a lemon
- 1/4tsp Garlic, minced
- 6 Slices of bacon
- 1 pint Grape tomatoes
- Shaved parmesan for serving
- Wash grape tomatoes and slice in 1/2, set aside.
- Using a blender or food processor blend the peas, heavy cream, lemon, and garlic together. The mixture will be a smooth thick cream. Hold until later.
- In a medium sauté pan cook the bacon until crispy over medium heat, and set aside on paper towels to drain the excess fat.
- Reserve 2tbsp of the bacon fat in the sauté pan and sauté the tomatoes until soft.
- In a large sauce pan pour the blended pea mixture and cook over medium-low heat until it loosens and warms.
- Salt and pepper the sauce to taste.
- Add the drained and cooked tortellini to the sauce and garnish with the tomatoes and bacon.
- Cook over medium heat until the pasta is coated.
- Serve topped with shaved parmesan.