For the tortellini:
1/2 cup ricotta cheese
1/4 cup grated Parmesan
3 tablespoons pea puree
1/4 teaspoon fresh ground black pepper
1 egg mixed with 1/2 teaspoon water
For the sauce:
1/3 cup tomato sauce
1 cup chicken stock
2 tablespoons butter
2 tablespoons parmiggiano
4 oz bacon
1/3-cup panko breadcrumbs
In a bowl mix the ricotta, peas, parmiggiano, 1 egg, salt and pepper.
Using the fresh pasta, roll out your dough either by hand or by machine. Cut the dough into 3 or 4- inch squares with a square cookie cutter. Place 1/4 teaspoon filling into the center of each square. Brush egg wash (on the bottom half of the square and fold over to seal. Fold back around your finger and turn down the edge to form a tortellini.
In a 350 degree oven cook the bacon until crisp (about 15 minutes) and let cool. When completely cool, process in a food processor with panko bread crumb until the blend is fine.
Cook the tortellini in salted boiling water for 3-4 minutes while making the sauce.
In a pan heat 2 tablespoon of extra virgin olive oil with julienne leek, season to taste, add chicken stock, tomatoes and butter and boil for a few minutes. Drain the cooked tortellini and add them to the sauce with parmiggiano. Serve topped with bacon crumbs.