The tortellini cream and peas are a great classic of Italian cuisine, one of the most cooked dishes especially by young people who love this simple dish to make and very tasty. With ready-made tortellini, the production times are extremely short and allow you to have a quick, tasty and rich dish, which is able to satisfy even the most demanding appetites. Even using frozen peas can greatly shorten the time, for those who do not want to munch and boil the fresh ones, even if recommended. The dish is also very popular in some restaurants, especially those that offer homemade tortellini.
| Prep Time | 30 minutes |
| Cook Time | 30 minutes |
| Passive Time | 2 hours |
| Servings |
people
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Ingredients
for the seasoning
- 100 g Double cream
- 200 g Peas fronzen
- 50 g Pancetta sliced
- 20 g Butter
- 50 g Parmesan cheese
- ¼ Onion white
- 1 sprinkle Black pepper
- 1 pinch salt
Ingredients
for the seasoning
|
|
Instructions
- Start the recipe starting with the dough for tortellini. In a planetary, begin to sift the flour (1), so that it does not clump, salt it (2) lightly. Make a hole in the middle. Then open the eggs, putting them in a small bowl (3) so you can check the absence of any piece of shell.
- Now beat the eggs (4) until all is well red, and pour them into the hole (5) that you had previously done. Then start mixing the ingredients with your hands (6) to start forming a draft of dough.
- Now start making the actual dough. Put what you have obtained on a floured board (7) and with sufficient energy knead it (8) for a quarter of an hour, with your hands, turning it over and over again. Once you have obtained your dough of a uniform yellow, put it in the planetary, which you will have previously floured, and cover it with a cloth (9). Leave aside for about half an hour.
- After the dough rests, start to prepare the filling. Peel and finely chop the onion (10), then pour five tablespoons of extra virgin olive oil (11) into a large, non-stick pan. Heat over medium flame and then add the onion (12) to brown.
- Then add the minced meat (13) and cook for about ten minutes, adding salt and pepper (14). Once cooked, turn off the heat and place it in a small bowl (15) to cool.
- Take back the dough and cut it into several parts, sprinkle with flour and flatten it lightly with a rolling pin (16). Then pass them into the pasta roller machine several times (17) to obtain thin sheets of dough (18) of about two millimeters thick.
- Take a puff, flour the countertop again and place it over. Then with the cutter wheel for pasta, cut the puff pastries (19) to have some rectangle and then many squares (20). Then with a teaspoon take a small portion of meat and place it in the center of the square (21).
- Take one corner and fold on the opposite corner (22). Then fold again to have a strip over the two sides (23). Take the two edge and fold them as to give shape to the tortellino (24). Repeat the operation with the rest of the filling until the puff pastries are finished.
- Take the onion, peel it (25) and chop it finely (26), then leave aside (27) in a plait.
- Take the pancetta and cut in strips (28) and leave aside (29) in a plate. Then melt the butter (30) in a large pan.
- Once melt the butter, add the onion (31) to brown and then the pancetta (32). Let cook for a couple of minutes (33) stirring well.
- Once the onion has been made brown, add the peas (34), mix well and then add some salt and black pepper (35). Let cook the peas for 15 minutes, and then pour the cream (36) in the pan.
- Lower the heat to a minimum to warm the cream (37) for few minutes. In the meantime you put salty water to boil the tortellini. Once ready, drain the tortellini and add to the pan (38). Mix well and add the Parmesan (39). Mix again for a minute and serve hot on table.
Recipe Notes
