Green Pea Spinach Tortellini

• 1 1 lb package frozen peas, thawed and cooked
• 1 15 oz container ricotta cheese
• 1 cup fresh spinach leaves or frozen, thawed water squeezed out
• 1/2 cup flat leaf parsley
• 2 cloves garlic
• 2/3 cup grated Parmesan cheese
• 2 teaspoons lemon juice
• Salt and freshly ground black pepper to taste
• 2 packages won ton wrappers

Filling: Drain all wet ingredients well and place everything, except lemon juice, salt and pepper in a food processor. Pulse until smooth like pesto, scraping down sides. Add lemon juice and season to taste with salt and pepper then pulse again to combine. Tortellini: Remove won ton wrappers from package and lay 4-6 out on your board at a time, covering the rest so they don't dry out. Have ready a baking sheet and a towel to cover prepared tortellini. Get a small bowl of water. Using a teaspoon or melon baller, scoop a small amount of filling into center of each wrapper. Do not overfill or they will fall apart in the water when cooking. Wet 2 sides of won ton wrapper with water using a finger. Fold wrapper in half diagonally, pressing air out from center while rolling. Fold one corner toward center, wet other corner, and fold over top. This makes a nice little tortellini package. Continue with remaining won ton wrappers, placing on baking sheet and covering. These may not be frozen. Place on a baking sheet and leave uncovered for several hours until solid. Move to a resealable bag and keep up to 3 months. To cook, either fresh or frozen, bring a large pot of water to a boil. Salt generously then drop in tortellini to cover bottom and wait until they float to the top. You might need to nudge some of them if you have some that won't come up. Remove with a slotted spoon, sauce and serve.

Good with brown butter sauce or creamy pesto sauce by taking your favorite pesto, add 1/2 cup of cream, heat through over low heat.