Our First Recipe - Green Pea and Spinach Tortellini

This is a really easy recipe and very fresh. It can be served with a creamy sauce like a Vodka sauce, or I like it with mushroom Marsala sauce and a bit of prosciutto.

Green Pea and Spinach Tortellini
1 1lb package frozen peas, thawed and cooked (I nuke them for 2-3 minutes)
1 15 oz container ricotta cheese (skim, whole, whatever you like)
1 cup fresh spinach leaves (if you have frozen, thaw and squeeze the water out)
1/2 cup flat leaf parsley
2 cloves garlic
2/3 cup grated Parmesan cheese
2 teaspoons lemon juice (1 lemon squeezed)
salt and freshly ground black pepper to taste

2 packages won ton wrappers (some have 48 some 64, this makes about 100)

For Filling: Drain all wet ingredients well and put everything except lemon juice, salt and pepper in food processor. Pulse until smooth like pesto, scraping down sides. Add lemon juice and season to taste with salt and pepper. Pulse again to combine.

To prepare Tortellini: Remove won ton wrappers from package and lay 4-6 out on your board at a time, covering the rest so they don't dry out. Have ready a baking sheet and a towel to cover prepared tortellini. Get a small bowl of water.

Using a teaspoon or melon baller, scoop a small amount of filling into the center of each wrapper. Do not overfill them or they will fall apart in the water when you cook them.

Wet 2 sides of the won ton wrapper with water using your finger. Fold wrapper in half diagonally pressing air out from the center as you go. fold one corner toward center and wet other corner and fold over top. This makes a nice little tortellini package. Continue with remaining won ton wrappers, placing them on the baking sheet and covering as you go.

At this point, freezing these is very easy. Place on a baking sheet that fits into your freezer and leave uncovered for several hours until solid. Move to a zip top bag and keep up to 3 months.

To cook, either fresh or frozen: Bring a large pot of water to a boil. Salt generously. Drop in tortellini to cover the bottom and wait until they float to the top. You might need to nudge some of them if you have some that won't come up. Remove with a slotted spoon sauce and serve.