Fresh Garden Pesto:

1. Combine all ingredients in a food processor and pulse until blended. Set aside.

Filling:

1. In a large bowl, fold together, Ricotta, Parmesan, seasonings, and pesto. Cover and refrigerate until ready to use.

Tortellini Shells:

1. On a work surface, create a well in the center of the flour. Add eggs and salt then gently whisk together. Slowly add the olive oil while working the flour into the mixture until a sticky dough begins to form. Once incorporated, knead and shape dough with your hands until the dough is of smooth and elastic consistency.
2. Divide the dough into quarters. Work with one piece at a time (keep the other pieces covered with a slightly dampened cloth to keep the dough from drying out). Run the dough through a pasta roller (I had mine set to #6) until you get a paper-thin sheet.
3. Using a 3-inch circular, cut the rounds for the tortellini. (Save the scraps for later and reserve them with the remaining pieces of dough to re-roll later).
4. Place about 1 teaspoon of filling in the middle of each round. Dip your finger in the bowl of water and run it along the edge of the round, fold the rounds over to form a half moon, then draw the two corners together and pinch to close (pictured above). Set the tortellini aside on well-floured baking sheet and cover with a dampened cloth to keep from drying out. Repeat with remaining pieces of dough. You should get about 4 dozen tortellini with this recipe. Also note, you can easily freeze tortellini and save half the batch for later.
5. Bring a large pot of well-salted water to a boil. Once the water has boiled, gently add the tortellini to the pot with a slotted spoon. Be careful not to overcrowd the pot, and stir occasionally to prevent the tortellini from sticking. Cook until the tortellini have bobbed to the surface of the water, about 5 minutes.

Summer Peas and Pine Nuts:

1. In a large skillet, heat a drizzle of olive oil and pat of butter. Sweat down the onions with the garlic. Season with salt, pepper, red pepper, oregano, and fennel. Reduce the heat and add the peas. Do NOT overcook the peas, only cook about 5 minutes to heat through. Remove the skillet from the heat and toss in fresh basil, lemon zest, and Parmesan. Plate the tortellini and spoon the sauce over the tortellini. Serve with a drizzle of olive oil, fresh grated Romano cheese and fresh ground black pepper.