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Fresh Lemon Ricotta Tortellini Recipe with Spring Peas and Mint

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A light and refreshing homemade tortellini filled with creamy ricotta, bright lemon zest, sweet spring peas, and fresh mint, perfect for a quick and satisfying spring meal.

Ingredients

Scale
  • 2 cups all-purpose flour (250g)
  • 2 large eggs, room temperature
  • 1 tablespoon olive oil
  • Pinch of salt
  • 1 cup ricotta cheese (250g), preferably whole-milk
  • 1 tablespoon finely grated lemon zest
  • 1/2 cup spring peas (75g), fresh or thawed if frozen
  • 2 tablespoons fresh mint leaves, finely chopped
  • 1/4 cup grated Parmesan cheese (25g), optional
  • Salt and freshly ground black pepper, to taste
  • 3 tablespoons unsalted butter
  • Extra lemon zest, for garnish
  • Fresh mint leaves, whole or torn, for garnish
  • Grated Parmesan, optional for garnish

Instructions

  1. Make the Dough: In a large bowl, mound the flour and create a well in the center. Crack in the eggs, add olive oil and a pinch of salt. Using a fork, gently whisk the eggs, gradually incorporating the flour from the edges. When the dough starts coming together, knead it on a floured surface for about 8-10 minutes until smooth and elastic. Cover with plastic wrap and let rest for at least 30 minutes.
  2. Prepare the Filling: While the dough rests, blanch the peas in boiling water for 1-2 minutes until bright green and tender. Drain and rinse under cold water. In a bowl, combine ricotta, lemon zest, chopped mint, Parmesan (if using), and peas. Season with salt and pepper. Adjust seasoning to taste.
  3. Roll Out the Dough: Divide the dough into 2 portions. Roll out one portion on a floured surface until about 1/16 inch (1.5 mm) thick. Keep the other half covered to prevent drying.
  4. Cut and Fill Tortellini: Cut the rolled dough into 2-inch (5 cm) squares. Place about 1 teaspoon of filling in the center of each square. Dip your finger in water and moisten the edges. Fold the square into a triangle, pressing edges firmly to seal. Bring the two corners of the triangle together and press to form the tortellini shape.
  5. Cook the Tortellini: Bring a large pot of salted water to a gentle boil. Add tortellini in batches, stirring gently to prevent sticking. Cook for 3-4 minutes or until they float and are al dente. Remove with a slotted spoon.
  6. Prepare the Sauce: In a large sauté pan, melt butter over medium heat. Add a touch of lemon zest and a splash of pasta cooking water. Toss cooked tortellini and peas gently in the butter sauce to coat evenly.
  7. Serve: Plate the tortellini, garnish with fresh mint leaves and extra Parmesan if desired. Serve immediately while warm.

Notes

If dough feels sticky, dust lightly with flour but avoid adding too much. Drain peas well before mixing filling to avoid wet filling. Press tortellini edges firmly to prevent leaks. Dough should rest at least 30 minutes for easier rolling. Fresh mint is preferred over dried for best flavor. Store-bought tortellini can be used as a shortcut. Leftovers keep up to 2 days refrigerated; reheat gently in a skillet.

Nutrition

Keywords: tortellini, ricotta, lemon zest, spring peas, mint, fresh pasta, homemade pasta, spring recipe, easy dinner

Find it online: https://norasfoods.com/fresh-lemon-ricotta-tortellini-recipe-with-spring-peas-and-mint-easy-and-perfect-for-spring/