GREEN WREATH RECIPES

Steps:

• Melt butter in a large saucepan over low heat. Add marshmallows, and cook until melted, stirring constantly. Remove from heat, and stir in the food coloring, vanilla, and cornflakes.
• Quickly drop heaping tablespoonfuls of the mixture onto waxed paper, and form into a wreath shape with lightly greased fingers. Immediately decorate with red hot candies. Allow to cool to room temperature before removing from waxed paper, and storing in an airtight container.

Steps:

• For the?red?dough, put 2 cups of the flour in a mixing bowl
• ?Combine the eggs, beets and harissa in a blender?and puree until smooth
• ?Pour the puree into the flour and stir?to combine, adding more flour as necessary to form a mass
• ?Turn the dough onto a floured surface and knead until smooth
• ?Wrap in plastic and allow to rest?for 30 minutes
• For the?green?dough, put 2 cups of the flour in a mixing bowl
• ?Combine the eggs and spinach in a blender?and puree until smooth
• ?Pour the puree into the flour and stir?to combine, adding more flour as necessary to form a mass
• ?Turn the dough onto a floured surface and knead until smooth
• ?Wrap in plastic and allow to rest?for 30 minutes
• For the filling, in a small saucepan, melt the butter over medium heat until it starts to bubble and smell nutty
• Add the chopped rosemary and stir for 30 seconds
• Add the?peas and cook, stirring frequently, until warmed through
• Season with salt and pepper
• In a blender or food processor, combine the pea mixture and ricotta and blend?until smooth and uniform, scraping down the sides of the blender or processor as necessary
• ?The filling should be the texture of soft serve ice cream
• Add the Parmigiano-Reggiano?and lemon zest (if using) and pulse until just combined
• ?Spoon the filling into a piping bag?and chill until needed
• ?  To form the tortellini wreaths, work with golf ball-size pieces of both the red and green dough, keeping the remaining dough wrapped
• Sheet the dough to the third-thinnest setting on a pasta machine, folding it onto itself and keeping it well-floured until it is a long, rectangular sheet
• Cut the pasta sheet into 2-inch squares and place a teaspoon-size dollop of filling in the center of each one
• Fold the pasta squares diagonally over the filling to form triangles
• Pinch the ends of one triangle together to form a tortellino
• Alternating colors of pasta, form each subsequent tortellino by pinching the ends together after looping through the original tortellino
• This will create a daisy chain of sorts
• An ideal serving size is 12 or 14 tortellini
• To determine exactly how many tortellini to loop together per serving, place your wreath on the plates you plan to use
• Make sure the wreath is no larger than the dinner plate
• Repeat the process until you have made enough wreaths to serve your guests
• Store in the refrigerator, uncovered, on a semolina-dusted, parchment-lined sheet pan or pasta drying tray for up to 48 hours
• To boil the wreaths, bring a gallon of water to a boil in a large, wide stockpot or casserole
• Add the salt and boil the wreaths for 3 to 4 minutes, gently placing them in and removing them from the water using a large spider or spatula
• Toss gently with your desired sauce and serve immediately