Pink Tortellini with PDO Isigny Cream of pea and lemon zest

Preparation

1. Pour the flour into a bowl and make a well.
   Add the eggs, egg yolk, beet puree and a pinch of salt.
   Mix gradually until you obtain a homogeneous dough.
   Mix for 10 minutes until the dough is smooth and supple.
   Form into a ball, wrap and refrigerate for 30 minutes.
   In a bowl, combine the ricotta, PDO Isigny Cream, coarsely crushed peas and chopped mint. Season with salt and pepper.
   Set aside in a cool place.

2. Shaping the tortellini

   Roll out dough thinly with a rolling pin (1 mm thick).
   Cut out circles about 6 cm in diameter.
   Place a small dab of filling in the center of each circle.
   Lightly moisten the edges with water, fold in half to form a half-circle, then join the ends to form a tortellini.
   Repeat the operation for all the tortellini and set aside on a clean kitchen towel.

3. Heat the PDO Isigny Cream in a saucepan over low heat.
   Add the lemon zest and leave to infuse for 5 minutes.
   Season with salt and pepper.

    

   Bring a large pot of salted water to the boil.
   Plunge in the tortellini and cook for 2-3 minutes, until they rise to the surface.
   Drain gently and arrange on plates.
   Top with PDO Isigny Cream with lemon zest and sprinkle with fresh peas.
   Add a few mint leaves for decoration.