Pea, Ricotta & Asparagus Tortellini with Burnt Saffron Butter. A creamy and delicious vegetarian pasta dish.
2 tbsp olive oil
3 garlic cloves, chopped
1 onion, diced
1 cup peas
1 bunch asparagus, sliced, tips reserved
1 tbsp lemon zest
½ cup grated parmesan cheese
2 x 275g pkt gow gee wrappers
Chopped chives, to serve
¼ tsp saffron threads
2 tbsp lemon juice
Heat a frying pan over medium heat and add oil. Add garlic and onion, and cook for 2 to 3 minutes or until softened. Add peas, cook for 2 minutes to soften and, using a fork, coarsely mash. Add sliced asparagus and cook for 1 minute. Cool. Combine cooled mixture with ricotta, zest and parmesan cheese. Season to taste with salt and freshly ground pepper.
Lay out half the gow gee wrappers and add 3 teaspoons of filling down the centre. Brush edges with water to dampen and fold wrapper over to enclose, pressing to seal. Dampen corners and press together to form tortellini shape. Heat a large pot of water and bring to the boil. Cook ravioli in 2 batches for 3 minutes or until they begin to float. Strain.
Meanwhile, to make saffron butter, melt butter, add saffron and cook over low heat for 4 to 5 minutes or until butter begins to foam, and turns golden brown. Remove from heat and add lemon juice and reserved asparagus tips. Divide tortellini among serving plates, drizzle with burnt butter sauce and serve with asparagus tips.