This recipe from ‘All-day bowls’ is one of my very favorite kitchen shortcuts: you can easily make stuffed ravioli, perle or tortellini pasta using wonton wrappers. Those thin Asian pastry wrappers are just perfect for making Italian-like pasta and I always have some in the freezer.
This version is stuffed with a quick bright green pea puree, that’s also lovely as a dip (with some vegetables or bread sticks) or as a side dish (with a pan-fried sea bass, for instance).
Combined with goat cheese, it’s the perfect filling for these light and silky soft tortellini. I like to serve them pretty simple, with only some good green olive oil and finely chopped pistachios. Perfect summery dinner!
Tip: you find three other filling variations underneath this post. All three highly recommended!
INGREDIENTS
serves 4
50 wonton wrappers*
14 oz (400 g) peas
juice + zest of 1 lemon
½ bunch of parsley
6 tbsp olive oil
4.5 oz (125 g) soft goat cheese, crumbled
4 tbsp pistachios, finely chopped
extra: stick blender or food processor
* wonton wrappers are available at Asian food stores and some larger supermarkets (freezer department)
DIRECTIONS
Let the wonton wrappers thaw. Meanwhile, blend the peas with the lemon juice and zest, parsley and 2 tbsp olive oil until you’ve got a smooth puree. Season to taste.
Place about a teaspoon of pea puree and some goat cheese in the centre of each wonton wrapper. Brush the edges with water. Fold the edges diagonally to enclose and pinch the edges to seal. Brush the edges with some extra water and stick them together.
Cook the tortellini in batches in a large pan of boiling water for 3 minutes or until cooked through. Drain carefully and divide over 4 bowls. Drizzle with the remaining oil and sprinkle over the pistachios. Serve straight away.
Tip: the uncooked tortellini can be easily freezed. Just cook the frozen pasta for 1 minute longer.
Filling variations:
- roasted butternut + feta -> serve with sage butter
- ricotta + spinach + nutmeg -> serve with tomato sauce
- smoked trout + crème fraîche + dill -> serve with olive oil and lemon juice
