Pea Tortellini


200g ’00’ pasta flour

2 medium eggs

Two small pinches of salt


250g ricotta

250g frozen petit pois

Salt and pepper

Zest of 1 lemon

Juice 1/2 lemon

100g Parmesan

4 egg yolks


400g fresh peas

125 butter

50g water

Salt and pepper

Mint oil

300g picked mint

50g picked flat leaf parsley

350g grapeseed  oil


Pea shoots

Parmesan- grated



  • heat a medium size sauce pan over a medium heat. Place the peas in a small bowl and with water just to cover, add seasoning.
  • When the pan is hot at the contents of the bowl to the hot pan, cover. Cook for 2/3 minutes or until peas are tender. Drain the peas, but reserve the liquid.
  • Place peas with 1/4 of the liquid  in a blender and blend until smooth. Keep agitating, add more liquid and season if necessary. Then pass the mix through a fine sieve or chinois. Chill rapidly.
  • Once chilled combine with rest of ingredients.
  • Place in piping bag.



Place the “00” flour in a small bowl. Make a well in the middle, then place an egg in the middle of the well. Add a pinch of salt to the mixture. Using a fork stir the egg and gradually bring in the flour a little at a time until you form a messy dough. Use your hands to press the dough together and need on a clean surface for a couple of minutes until smooth and firm. Add a little water if too dry, or extra flour if too wet.


If using a small domestic pasta machine, cut the dough into three equal sized balls.


Using a pasta machine make sure the thickness setting is on highest which should be No.10 on most machines. Roll your dough through this setting, turn by 90o and then fold the dough in half. Pass it through again, then fold in half, again turn by 90o and follow this procedure a few times until very smooth. Now roll the dough through each setting twice until you get down to No 1. Your pasta should be very thin now.


You can now cut your pasta into discs using a pastry ring. Place a little of the filling in the middle of each ring and brush around the perimeter with a little egg wash and fold in half forming a half-moon shape. Press down around the seal to push out any air bubbles. Turn the half-moon so the flattest side is facing you, press the curved side down on the work surface away from you to form a crease and tap the middle of the topside. Fold the top right corner round to the top of the left corner and bind together with a little water. Repeat the process.



  • Shell the peas.
  • bring butter and water to the boil, remove from heat, season. Blend.

To finish

  • Place the tortellini in boiling water for 3/4 minutes, drain.
  • Cook the peas in the emulsion until tender whilst the tortellini are cooking. Add the tortellini to this pan. Add a little Parmesan.
  • Arrange on a plate, garnish with pea shoots, a little mint oil, and a bit more parmesan.

DANGER! If you cook in boiling water the ravioli will split so make sure the water is no hotter then a gentle simmer.

Pasta Machine from Product code J408

Free weekly recipe blog at