Black-Eyed Pea Tortellini

Black-Eyed Pea Tortellini

thelocalpalate.com

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Cooking tools:

  • Blender
  • Pasta machine
  • Piping bag
  • Cookie cutter
  • Saute pan
  • Saucepan
  • Pot
  • Stove
  • Baking sheet
  • Colander
  • Ladle
  • Spoon
  • Whisk
  • Fork
  • Mixing bowl
  • Pitcher
  • Measuring cup
  • Chef's knife
  • Cutting board
  • Kitchen towel
  • Plastic wrap
  • Serving bowl

Ingredients

  • 8 ounces dried black-eyed peas, soaked overnight and drained
  • 3 slices bacon, preferably Benton’s
  • 1 !yellow onion, diced
  • 1 tablespoon roasted garlic
  • !Chicken stock
  • 1 cup (8 ounces) good-quality fresh ricotta cheese
  • ¼ cup dried bread crumbs
  • !Pepper Vinegar
  • !Basic Pasta Dough (recipe follows)
  • !Semolina flour for dusting
  • 3 cups Ham Hock Brodo, plus reserved ham hock meat
  • !Freshly grated Parmigiano-Reggiano cheese for serving
  • 4 large eggs
  • 1 tablespoon olive oil
  • 8 cups flour

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