Prosciutto, ricotta and parmesan tortelloni with pea pesto X Kenwood

This is a corker of a dish that takes me back to my childhood, using my mum’s famous pea pesto.

I’ve teamed up with Kenwood to show you how to make my Tortelloni recipe using the Kenwood Chef. The video for this recipe is available on the Milly Cookbook Facebook page and the Kenwood page here

Prosciutto, ricotta and parmesan tortelloni with pea pesto
Prep time
Cook time
Total time
Serves: 2
  • For the pasta dough:
  • 150g of 00 flour
  • 2 free range organic eggs
  • Olive oil
  • For the Tortelloni filling:
  • 120g of ricotta
  • 80g of crispy prosciutto slices, chop half for the filling, save half for garnish
  • 40g of freshly grated parmesan
  • For the pea pesto:
  • 250g of frozen peas, blanched in hot water and drained
  • A large handful of pea shoots, save some later for garnish
  • 50g of freshly grated parmesan
  • Juice of ½ a lemon
  • 1 tsp of dried chilli flakes
  • 1 tbsp. of extra virgin olive oil
  • Salt and Pepper
  • Extra parmesan for serving
  1. Pour the 00 flour into the bowl and make a well in the middle.
  2. Crack in the eggs and set the bowl onto the Kenwood Chef.
  3. Start the machine on low with the dough hook attachment.
  4. Increase the speed, adding a drizzle of olive oil and a pinch of salt and continue to mix for a couple of minutes until the dough comes together.
  5. Turn out onto a floured work surface and knead for 5-8 minutes until smooth.
  6. Cover in cling film and leave for a minimum of one hour.
  7. Add the ricotta, half of the chopped prosciutto and the parmesan to a bowl. Using the K Beater attachment,mix until fully incorporated.
  8. After the dough has rested, knead for a minute to loosen. Cut in half and flatten the dough with the palm of your hand.
  9. Fix the pasta attachment to the Kenwood Chef and pass the dough through the largest setting. Fold into three and repeat.
  10. Pass the dough through the settings until it is thin enough to see your hand through it, dusting with flour if necessary.
  11. Lay the dough out in front of you and cut into 3x3inch squares.
  12. Add a pinch of the ricotta filling to each square and fold in half, corner to corner. Pick up the triangle and wrap the two corners around your finger to create a tortellini. Press down to seal and arrange them on a non-stick baking sheet.
  13. Bring a large pan of salted water up to a boil and gently drop in the tortelloni, cooking for 3-4 minutes until al dente.
  14. Add peas, pea shoots, parmesan, lemon juice, chilli flakes and olive oil into the Kenwood Food Processor Attachment.
  15. Blend until grainy and season to taste.
  16. Gently drain the pasta, keeping aside a little pasta water.
  17. Add the tortelloni back into the pan and spoon in the pesto to the tortellini.
  18. Stir gently to combine, pouring in a little pasta water to make a silky sauce.
  19. Top with fresh pea shoots, shards of crispy prosciutto and an extra grating of parmesan and drizzle of extra virgin olive oil.

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