Pea And Parmesan Tortellini

• 2 cups shelled peas or frozen peas
• 1/2 cup finely grated Parmesan cheese
• 1 1/3 cups ricotta cheese
• 2 tbsp chopped mint leaves, plus additional, to serve
• 1 tsp finely grated lemon peel
• 1 pkg (10 oz) round gow gee or won ton wrappers
• 1 None egg, lightly beaten
• 2 tbsp lemon juice
• 2 tbsp extra virgin olive oil

1. Bring a large saucepan of salted water to a boil on high heat. Blanch peas 2 mins. Rinse under cold water and drain well.
2. Set aside 1/2 cup of the peas. Transfer remaining peas to a food processor with Parmesan, 1/2 of the ricotta, mint and lemon peel. Season to taste. Process until smooth.
3. Working in 5 batches, place gow gee wrappers on a clean, dry surface. Spoon heaped teaspoons of pea mixture into center of each wrapper. Brush edges with egg. Fold, pressing into a semicircle and sealing edges. Bring ends together, pressing to seal. Repeat with remaining wrappers and filling.
4. Bring a large saucepan of salted water to a boil. Cooking in 2 batches, lower tortellini into water and stir once. Simmer 4-5 mins, until tortellini float. Drain.
5. Top tortellini with remaining ricotta, reserved peas and additional mint leaves. Drizzle with combined lemon juice and oil. Season to taste.

peas, parmesan cheese, ricotta cheese, mint leaves, lemon peel, gow gee, egg, lemon juice, extra virgin olive oil

Taken from recipes-plus.com/api/v2.0/recipes/36189 (may not work)