Pea Tortellini

What You’ll Need: 

Pasta Dough

• 5.4 oz AP/1 packed Cup + 1 Tbsp of flour 
• 7 egg yolks 
• 1 Tbsp of whole milk
• 3/4 tsp of Diamond Crystal Kosher salt (if you’re using table salt or Morton’s Kosher salt, reduce to 1/2 Tsp)

Pea Filling

• 1 large shallot, sliced
• 1/2 Cup of Vegetable Stock 
• 2 and 1/4 Cups of Shucked English Peas (frozen is accepted)
• 3/4 Cup of Mascarpone 
• Salt to taste 

Curry Cream Sauce 

• 3 Green Onions, white and light green parts only, sliced thin 
• 3” Knob of Ginger, sliced thin
• 2 Cloves of Garlic, sliced thin 
• 1 Tbsp of Curry Powder 
• 1 Tbsp of Thai Red Curry Paste 
• 1+2/3C of Plum Wine 
• 1qt of Heavy Cream
• Salt to taste 

Finishing Ingredients

• Roasted Carrots 
• Blanched Peas (You can use shucked English peas or whole sugar snaps)
• Toasted Almonds 
• Chives 

Where to Start

We start where all good pasta begins: with the dough. Mound your flour on a clean surface, make a well, and add the eggs and milk. Whisk with a fork, pulling in flour until it comes together, then knead until smooth and elastic,  approximately 10 minutes. You can also use a food processor to get it started. Once the dough is ready, wrap it tightly in plastic and let it rest at room temperature. 

While it rests, make the filling. Sweat the shallots in butter until soft and translucent, add vegetable stock and salt, and bring to a boil. Add peas and cook just until tender and bright. Blend until smooth, then slowly add mascarpone for a rich, creamy texture. Season, then cool quickly over a bowl of ice water to preserve the green color. Transfer to a piping bag and set aside. 

For the curry cream, sauté scallions, ginger, and garlic until fragrant. Add curry powder and paste, toast briefly, then deglaze with plum wine. Reduce until nearly dry, and add cream, and simmer until slightly thickened. Strain, season, and keep warm.

Roll the rested dough thin and cut into small circles. Pipe filling into the center, brush edges with egg, fold into half-moons, and seal tightly. Shape into tortellini by bringing the corners together. Set aside or freeze for later. 

Roast carrots in a 400*F oven until tender, then let cool slightly and slice into coins. Blanch peas in salted water until tender and sweet. 

Cook the tortellini in salted boiling water until they float, then count 15 seconds before removing them from the water. 

To serve, either spoon the curry cream onto a plate and top with tortellini and vegetables for a composed look, or toss everything together for a more relaxed, family-style dish. Finish with toasted almonds and chives. 

Finishing Touches & Storage

If you’re looking to elevate the dish, this is where you can get creative. Butter-poached lobster elevates the dish, pairing beautifully with the sweetness of the peas and the warmth of the curry. For a more approachable variation, shrimp or chicken work just as well and still keep the dish feeling complete. 

Any leftovers can be stored in the fridge for a couple of days, though the tortellini are best fresh. If you’ve frozen extras, cook them straight from frozen. There is no need to thaw; just give them a little extra time in the water. 

This is the type of dish that feels playful, a little unexpected, and layered with flavor.