Peel the green skin of the zucchini and cut it in long, thin stripes, then set aside. Steam the peas for 5 minutes; transfer them in a blender together with zucchini, garlic clove, mint leaves, ricotta and season with salt and pepper. Add the oil little by little until you obtain a smooth sauce.
In the meantime, cook the Tortelloni according to package instructions. Before draining the pasta, loosen the sauce with the pasta cooking water until very creamy, then drain the Tortelloni and add them to a bowl.
Garnish with zucchini skin and serve with grated Parmigiano Reggiano aside.