Reindeer Meat Filled Tortelloni

Ingredients

• 400 g 00 flour
• 4 large eggs
• 240 g Pokka Sliced Reindeer Meat (1 pack), thawed
• 80 g Pokka Reindeer Cold Smoked Ground
• 3 tbsp olive oil
• 1 large onion, finely chopped
• 1 red pepper, finely chopped
• 2 garlic cloves, finely chopped
• 1 can (200 g) plum tomatoes, chopped, with their juice
• 2 tbsp tomato purée
• ½ tbsp granulated sugar
• 1 small pack of fresh basil
• 2½ dl milk
• freshly grated Parmigiano-Reggiano, plus shavings to serve
• salt and freshly ground black pepper

Method

1. Make the dough: sift the flour into a bowl and make a well in the middle. Break in one egg and mix it in with a fork, then add the rest one at a time, mixing, until the mixture comes together into a stiff dough.
2. Turn the dough out onto a lightly floured surface and knead for 10 minutes, until smooth and elastic. Wrap it in cling film and leave it to rest for 30 minutes.
3. Make the filling: heat 1 tbsp of the oil in a large saucepan and fry the smoked reindeer for 2–3 minutes. Lift it out. Turn the heat to maximum, season the sliced reindeer with black pepper and sear it in 2–3 batches, so as not to crowd the pan, stirring with a wooden spoon until lightly browned. Lift it out and chop it finely.
4. Lower the heat to medium, add another 1 tbsp oil and fry the onion until golden but not burnt. Add the red pepper and garlic and cook, stirring, for 3 minutes. Add the tomatoes with their juice, 4 finely chopped basil leaves, the tomato purée and the sugar and cook for a few minutes more.
5. Pour in the milk, cover and simmer over a low heat for 30–60 minutes. Uncover and cook until the sauce is thick and most of the liquid has gone. Stir in a handful of grated Parmigiano-Reggiano and the two kinds of reindeer and season with salt and pepper; the smoked reindeer is salty, so taste first. Leave the filling to cool completely.
6. Roll the pasta out as thinly as you can, about 1 mm, with a pasta machine or a rolling pin, and cut the sheets into 8 cm squares. Keep the dough you are not working with covered so that it does not dry out.
7. Put a heaped teaspoon of filling in the middle of each square; do not overfill. Brush the edges with a little water and fold each square into a triangle, pressing out the air around the filling and sealing the edges firmly. Wrap the triangle around a fingertip and pinch the two corners together.
8. Bring a large pot of lightly salted water to a rolling boil. Cook the tortelloni in batches, stirring gently now and then, until they float and the filling is hot, 4–8 minutes. Lift them out with a slotted spoon and drain well.
9. Drizzle with the last of the oil and serve topped with shavings of Parmigiano-Reggiano and the remaining basil leaves, with more grated cheese at the table.