Fresh Pea Tortellini, Guanciale, Lemon Thyme Burro Sauce
For the Pea Filling:
• 1 lb. Fresh English Peas, shelled
• 1 Spanish Yellow Onion, chopped
• 4-5 Cloves of Garlic, smashed
• 3 Tbsp Butter
• 8 oz. Ricotta
For the Sauce:
• 4 oz. Guanciale, cut in 1/4 inch pieces
• 2 oz. Butter, unsalted
• 1 Tbsp Garlic, minced
• 1/2 Tbsp Lemon Thyme, chopped
For the Pea Filling & to Make Pasta: Combine peas, onion, garlic & butter in a pot, cover with water, season with salt & pepper & bring to a boil. Cook until peas are tender and cooked through. Strain peas reserving the liquid. In a blender or food processor purée peas until smooth adding reserved liquid as needed to help. Purée should be smooth & thick. Add ricotta & continue to purée until smooth again & adjust seasoning with salt & pepper. Place filling aside. Cut pasta sheets into 3 inch squares, & place 1/2 Tbsp. of purée in middle of each square. Egg wash the edges & fold over to create a triangle, making sure all edges are sealed. Using both hands pick up pasta by one point in each hand & one facing down. Push down in middle & connect both tips together, pinch & fold over. Continue process until filling is gone. Cook pasta in rapid boiling salted water for about 3 minutes or until al dente.
For the Sauce & to Plate: Starting on medium heat cook guanciale with butter to render its fat. Add garlic & cook for a few minutes. Once pasta is ready, add pasta water to guanciale & butter to create an emulsion. Toss pasta through & finish with fresh chopped lemon thyme. Serve.