Serves 6

INGREDIENTS

For the spring pea and mint tortellini

Olive oil
1 medium shallot, chopped fine
1 cup fresh peas, steamed soft and mashed
2 teaspoons lemon zest ¼ cup grated pecorino
1 teaspoon salt
1 teaspoon black pepper
Fresh pasta sheets

For the herbed brodo

1 (¼ pound) piece Parmigiano-Reggiano
6 cups chicken stock
4 large garlic cloves, thinly sliced
4 sprigs fresh parsley
2 sprigs fresh mint
1 tablespoon extra-virgin olive oil
Salt

DIRECTIONS

For the spring pea and mint tortellini

Mix and mash all ingredients in a medium mixing bowl until all ingredients are well incorporated and smooth. Using fresh pasta sheets cut into about 2 square inches, add 1 dollop of filling. Cover with another 2-inch pasta square. Using wet fingers, seal all sides of ravioli by pinching down, making sure the raviolis are sealed well.

For the herbed brodo

Combine rind, stock, garlic, parsley and mint (tied together with twine), and oil in a 3-quart pot, then simmer gently, partially covered, 30 minutes. Discard parsley and rind and season broth with salt.

Add tortellini and simmer, partially covered, until al dente, about 10 minutes. Divide among 6 soup plates, and then shave cheese over soup to taste.