For the tortellini filling:
2 cups English peas, shelled
1 cup ricotta cheese
1 tablespoon minced parsley
Zest of 1 lemon
For the tortellini:
7 egg yolks
1 whole egg
1 teaspoon extra virgin olive oil
2 cups all-purpose flour
extra flour for sticky dough
For the short ribs:
2 pounds grass-fed beef short ribs
1/4 cup kosher salt
1 tablespoon red pepper flakes
1 quart beef stock (more if braising pan is large)
For the pesto:
2 cups English peas, shelled
2 tablespoons minced parsley
1/4 cup pecorino romano
Juice of 1 lemon
1/2 cup extra virgin olive oil
For the carrot puree:
1 pounds carrots, peeled and thinly sliced
Spring vegetables, such as baby carrots, snow peas, radishes, fresh greens, mushrooms, or cauliflower
To make the filling:
Blanch peas in lightly salted boiling water for 1 minute. Transfer peas to a bowl of ice water for 1 minute to stop cooking, then drain peas well. Using a food processor, puree. Transfer puree to mixing bowl, and then fold in remaining ingredients using a rubber spatula or wooden spoon. (Do not puree the ricotta; it will make it too creamy and your puree too thin). Set aside. Can be prepared 1 day in advance and refrigerated.
To make the tortellini:
Put the flour in center of a large cutting board or clean counter top. Make a well in the middle of the flour and add the eggs and oil. Using a fork, beat together the eggs and begin to incorporate the flour, starting with the inner part of the flour well. As you incorporate the eggs, keep pushing the flour in to keep eggs contained. The dough will come together after most of the flour is incorporated.
Start kneading the dough with both hands, primarily using the palms of your hands. Add more flour, a 1/4 cup at a time, if the dough is too sticky. Once the dough has come together and is slightly sticky but not pulling off on your hand, lightly flour the board and continue kneading for 5 minutes. The dough should be elastic and a little sticky. Wrap in plastic wrap and set aside for 20 minutes at room temperature.
Once the dough has settled, roll it out with a pasta machine or rolling pin until it is just translucent—you should be able to see your fingers through it. Using a round pastry cutter, cut into roughly 3 inch diameter rounds.
Place roughly 1 tablespoon of filling in the center of the dough and fold over, making a half moon shape ravioli. Pinch the ends together, sealing in the filling. Pick up the half moon ravioli and place the filling side on your thumb and the thin side on your index and middle fingers. Using your other hand, pull the tips of the thin part of the pasta around your thumb, leaving the filling on the opposite side of your nail and pinching the two thin sides of the pasta together (using your thumb nail as a hard surface) to push together, creating a pasta “ring” around your thumb.
To make the short ribs:
Combine salt and pepper flakes. Rub over top of the short ribs. Cover and refrigerate 4 to 6 hours.
Preheat oven to 300 F. Lightly rinse excess salt off meat, and place ribs in a heavy pan with meat side down and bones up. (Use a pan that allows meat to fit tightly so the stock covers the meat.) Pour stock over the ribs, then cover with lid or aluminum foil. Cook for 6 to 8 hours. At 6 hours begin checking periodically—it’s done when the meat is able to easily pull away from the bone.
Allow the ribs to cool in liquid for an hour, then pull meat away from bones and toss with at least 1/2 cup of stock reserved from the pan.
Can be made up to 2 days in advance and refrigerated.
To make the pesto:
Like in the pea ricotta filling, blanch peas in lightly salted boiling water, shock in ice water, and drain well. Puree peas using a food processor. Add cheese, parsley and lemon juice. When well combined, add oil and pulse to incorporate.
To make the carrot puree:
Place carrots in medium sauce pan, and just cover with water and lightly salt. Simmer on low until all liquid is almost gone and carrots are mushy. Puree using a food processor until smooth. Keep in a warm spot.
Bring 8 cups of lightly salted water to a full rolling boil.
In a sauté pan, lightly cook spring vegetables of choice in butter. Add the pulled short ribs, reserved liquid included, to the pan.
At the same time your short ribs are heating up, add tortellini to the boiling water and cook for 3 to 4 minutes, until the pasta is tender but holds its shape well. Drain.
Add pasta to the pan with veggies and short-ribs and toss together.
To plate, divide carrot puree onto the bottom of 4 plates, or all onto a serving platter. Then spoon tortellini mixture over puree. Garnish with a bit of remaining meat liquid and the pea pesto.