Deer Tortellini Gratin

Total time: 1hr 05m
Preparation Time: 45m

For 4 Personen


Florian (FOOBY Team)

Nutritional Information

Contains 574 Kcal, 34g Protein, 44g Carbohydrates, 29g Fat


  • Filling
  • 2 shallot
  • 300 g venison escalope
  • 0.5 bunch chives
  • 1 tbsp. olive oil
  • 1 tbsp. tomato paste
  • 0.25 tsp. salt
  • a little pepper
  • Shaping the tortellini
  • 2 rolls of pasta dough (je ca. 125 g)
  • 1 eggs
  • Sauce
  • 400 g tomatoes
  • 1 red chili pepper
  • 1 garlic cloves
  • 200 g sour single cream
  • 2 tbsp. olive oil
  • 80 g grated Parmesan
  • 0.75 tsp. salt
  • 0.5 bunch chives
  • Utensils
  • Für eine ofenfeste Form von ca. 3 Litern, gefettet

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  • Filling

    Chop up the meat, chives as well as the shallots, mix all the ingredients in the list until the pepper (included).
  • Shaping the tortellini

    Cut the dough into two, lengthwise, then into squares of about 7.5 cm each.
  • Spread the stuffing in the middle of the squares, in hazelnut sized portions. Beat the egg and brush the edges of the dough.
  • Fold the dough diagonally over the stuffing to form triangles. Press the edges together, so the air escapes.
  • Fold the two ends of the long side of the triangles together by pressing firmly. Place the tortellini on a lightly floured cloth. Proceed in the same way with the rest of the dough.
  • Sauce

    Dice the tomatoes, seed the chili pepper and dice it, crush the garlic clove.
  • Add the remaining ingredients until the salt (included), to the tomatoes. Add half of the cheese and mix.
  • Spread the sauce and tortellini in the gratin dish and sprinkle with the remaining cheese. Bake for about 20 minutes in the middle of a preheated oven at 200 ° C. Remove from the oven. Sprinkle with the chopped chives.

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