Venison tortellini gratin


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

Servings
For 4 people


Author

Florian (FOOBY Team)


Nutritional Information

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


Ingredients

  • Filling
  • 2 shallot
  • 300 g venison schnitzel
  • 0.5 bunch chives
  • 1 tbsp olive oil
  • 1 tbsp tomato puree
  • 0.25 tsp salt
  • a little pepper
  • To shape the tortellini
  • 2 rolls of pasta dough (approx. 125 g each)
  • 1 eggs
  • Sauce
  • 400 g tomato
  • 1 red chilli pepper
  • 1 garlic clove
  • 200 g sour single cream
  • 2 tbsp olive oil
  • 80 g grated Parmesan
  • 0.75 tsp salt
  • 0.5 bunch chives
  • Utensils
  • One ovenproof dish (approx. 3 l), greased

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Instructions

  • Filling

    Finely chop the meat, shallots and chives, mix thoroughly with all of the other ingredients up to and including the pepper.
  • To shape the tortellini

    Halve the pasta dough lengthwise, cut into approx. 7.5 cm squares.
  • Place hazelnut-sized portions of the filling in the centre of the squares. Beat the egg and use it to brush the edges of the dough.
  • Fold the dough diagonally over the filling to create triangles. Press the edges together firmly, pressing out any trapped air.
  • Bend the two ends of the long edge inwards and pinch to seal. Place the tortellini on a floured tea towel. Repeat these steps with the remaining dough.
  • Sauce

    Dice the tomatoes, deseed and finely chop the chilli pepper, crush the garlic clove.
  • Mix the tomatoes with all the other ingredients up to and including the salt. Mix in half of the cheese.
  • Transfer the sauce and tortellini to the prepared dish, sprinkle with the remainder of the cheese. Bake for approx. 20 mins. in the centre of an oven preheated to 200°C. Remove from the oven. Finely chop the chives, sprinkle on top.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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