Pea tortellini with Parmesan cream & Slow roasted vine tomatoes
2 cups of frozen peas, thawed
1/2 cup grated Parmesan Cheese
1/2 cup Ricotta
1/4 tsp nutmeg
salt and pepper
1 cup pouring cream
1/4 cup parmesan
2 tablespoons unsalted butter
1/4 cup flat-leaf parsley, finely chopped.
Slow roasted vine tomatoes
Vine Roma Tomatoes with calyx and stem attached
3 tblsp olive oil
Fresh pasta sheets
Preheat oven to 120°
Place tomatoes on a sheet of baking paper on a baking tray and drizzle with olive oil. Sprinkle with caster sugar and season with salt and pepper. Roast for 2-3 hours until soft and golden (or however long you can wait!)
For the filling, puree the peas in a food processor until blended well. Add parmesan, ricotta, egg and nutmeg and blend until just combined. Seasoned to taste and set aside.
Roll pasta sheets to about 2mm thick (generally second highest setting on pasta machine). Layout sheets out on to a floured surface and cut into squares about 8cm x 8cm.
Place a heaped teaspoon of filling on each square, brush edges with water and fold over corner to corner, pressing the edges gently to seal.
For the cream sauce, heat cream in a small saucepan over medium heat for a minute or so. Add the butter and stir until it dissolves through then throw in the chopped parmesan and remove from heat.
While the sauce is cooking, warm another cup of peas in a small saucepan full of water for garnishing. Remove from the heat and strain.
To cook the tortellini, boil a large pot of salted water and place tortellini in gently with a slotted spoon. Cook the tortellini for about 3 minutes or until al dente.
Plate up tortellini with a handful of warmed peas, a line of tomatoes and a drizzle of the parmesan cream sauce.