Quick Tortelloni with Pea Purée

One of the most useful kitchen shortcuts according to Denise Kortlever: turn wonton wrappers into filled ravioli, perle or tortelloni in no time. The wafer-thin Asian pastry wrappers (available at Asian supermarkets and large supermarkets) are ideal for filling like Italian pasta.

Method

Allow the wonton wrappers to thaw.

Purée the peas with the lemon zest and juice, parsley and 2 tbsp olive oil until smooth. Season with pepper and salt.

Spoon some pea purée and a little goat’s cheese onto a wonton wrapper and moisten the edges. Fold the wrapper diagonally over the filling to form a triangle. Then moisten the corners, fold them towards each other and press firmly. Repeat with the remaining wonton wrappers.

Cook the tortelloni in a large pan of salted water for approx. 3 minutes, until tender. Drain and divide between 4 bowls. Drizzle with the remaining oil and sprinkle with pistachios. Serve immediately.

Tip: make a generous batch straight away, because the uncooked tortelloni can easily be frozen. Simply cook the frozen pasta for an extra minute.

Variations for the filling:

– roasted pumpkin + feta -> serve with sage butter
– ricotta + spinach + nutmeg -> serve with tomato sauce
– smoked trout + crème fraîche + dill -> serve with olive oil and lemon juice

All-day bowls
Denise Kortlever
€ 24,00
Spectrum