5 oz or about half a package of snap peas, chopped
¼ cup plain yogurt
½ cup grated cheese (I used a blend of parmesan, asiago, fontina, and provolone)
salt and pepper
won ton wrappers from the chilled case in your supermarket
Instructions
Add olive oil to a skillet heater over medium-high heat. When hot, add the onion and garlic and stir until they start to color. Add the frozen peas, and snap peas and stir for a few minutes, just until starting to soften.
Take half of the mixture from the pan and place it in a bowl. Add the yogurt and blend with an immersion blender until you create a coarse puree. Add the puree back to the pan, add the cheese, and mix everything together. Season with salt and pepper to taste. This is the filing.
Lay wonton wrappers out on a board in a kind of assembly line and cover the remaining wrappers. You will quickly sense how many wrappers you can work with at one time before they dry out and cause cracking problems.
Fill a small bowl with water. Using a pastry brush if you have one, or your fingers if you don't, moisten the outside edges of each wrapper. (I did rows of 4-5 at a time.)
Place a ¼ - ½ teaspoon sized amount of filing in one corner of each moistened wrapper.
Fold over the corner that is opposite from the filling, and press the corners together to seal.
Using both hands, press down the edges of the tortellino, using your fingers to define and shape the filling and ensure the filling stays inside and the edges are sealed.
Do a final press along the edges to ensure a good seal, then fold the "wings" over and around a finger until they meet. Press to seal.
Let the tortellini dry out for about 20 minutes, then flash freeze on a plate or baking sheet. Store in the freezer for up to 3 months.
Recipe by The Bright Kitchen at https://www.thebrightkitchen.com/pea-and-garlic-tortellini/