Shortcut tortellini filled with ricotta, roasted peppers, and leeks

Ingredients

• 1 tablespoon butter
• 1 bunch leeks, thinly sliced
• 3 cloves garlic
• 1/2 cup diced roasted red peppers
• 1/2 cup ricotta
• salt and pepper, to taste
• 1 package wonton wrappers
• 1 tablespoon butter
• 1 lemon, zested and juiced
• 3 tablespoons parsley

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Preparation

• In a saute pan, melt the butter over medium heat. Add the leeks and saute until tender, about 3-4 minutes. Add the garlic and saute until fragrant, about 1 minute more.
• Transfer the leek mixture to a food processor or blender, and add the peppers and ricotta. Process until smooth. Season with salt and pepper.
• Set up a small bowl of water with a pastry brush. Brush two of the edges lightly with water, place filling in the center. Fold one side over the other, encasing the filling, and pressing to seal.
• Brush one end with water, and press the ends together in the center. For more information on shaping tortellini, check out THIS great tutorial.
• Cook the pasta in salted boiling water until tender, about 5-7 minutes. Drain.
• Heat the remaining butter in a large saute pan. Add the ravioli, and saute to heat through.
• Finish with lemon juice, zest, and parsley. Toss to coat, and serve warm.