Tortellini
By: Giangi Townsend
Published: Wednesday, December 5, 2018 - 5:38am

Ingredients




TORTELLINI
1 cup cooked in butter peas
3/4 cup whole milk ricotta
1/2 cup parmesan cheese finely grated
6 slices mortadella
3 slices ham
1 egg
1/8 teaspoon nutmeg
salt & pepper
2 packages Wonton wrappers (64 wrappers or 14 oz each)
BROTH
8 cups chicken broth

Preparation

1 n a large food processor add peas, ricotta, parmesan cheese, mortadella, ham, egg, salt, pepper and nutmeg. Blend well until nicely mixed almost to paste like consistency. Taste and adjust the seasoning. 2 On a clean and dry surface trim the wonton wrapper down to 2-inch square. Save the scraps for a later use. 3 Get a small dish of room temperature water. 4 Place the trimmed wonton on the clean surface and add 1/2 teaspoon of tortellini filling in the middle of it. 5 With your finger dab water all along the sides. Fold diagonally over the dough, insuring the filling is in the middle and seal. Slightly roll the long part over. (1/8 turn) 6 Dab some water on the outer lower corners, wrap around your finger, and seal the two lower extremities. Will look like a ring with a small filling in the middle. 7 Repeat until all the filling is done. 8 Meanwhile in a larger wide moth pot, bring the chicken broth to a gentle boil. Add the tortellini. Cook for 2 to 3 minutes or until the tortellini are coming to the surface. 9 Serve hot in shallow bowls, grate fresh parmesan cheese over it.

About

We all love tortellini but we do not have hours to make them. Yet, I wanted  some during a school night. While finishing up some peas and wonton wrappers that were left overs, as well as combining part of the original recipe that was passed down by my family, I present you my version of the tortellini.
Light, full of flavor,  dinner was on the table in within 40 minutes.