Wednesday, May 13, 2015

Summer Must-Eat: Spring Pea Tortellini

Lockkeepers Spring Pea Tortellini

Just in time for fresh peas from the farmers market, Lockkeepers executive chef Alberto Leandri shares his recipe for this fast and elegant Spring Pea Tortellini.


For the tortellini:
1/2 cup ricotta cheese
1/4 cup grated Parmesan
3 tablespoons pea puree
1 egg
1/4 teaspoon fresh ground black pepper
1 egg mixed with 1/2 teaspoon water
Fresh pasta

For the sauce:
1 leek, julienned
1/3 cup tomato sauce
1 cup chicken stock
2 tablespoons butter
2 tablespoons parmiggiano
4 oz bacon
1/3-cup panko breadcrumbs


In a bowl, mix the ricotta, peas, parmiggiano, 1 egg, salt and pepper.

Roll out fresh pasta dough by hand or using a machine, or using premade fresh pasta sheets, cut the dough into 3- or 4-inch squares with a square cookie cutter. Place 1/4 teaspoon filling into the center of each square. Brush egg wash on the bottom half of the square and fold over diagonally to seal. Fold the two bottom corners around your finger, then turn down the top edge to form a tortellini.

In a 350 degree oven, cook the bacon until crispy (about 15 minutes) and let cool. When completely cool, process in a food processor with panko bread crumbs until the blend is fine.

Cook the tortellini in salted boiling water for 3-4 minutes while making the sauce.

In a pan, heat 2 tablespoon of extra virgin olive oil with leek, season to taste, then add chicken stock, tomatoes and butter and boil for a few minutes. Drain the cooked tortellini and add them to the sauce. Add parmiggiano. Serve topped with bacon crumbs.

Lockkeepers, 8001 Rockside Rd, Valley View, 216-524-9404,

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