Reindeer meat filled tortelloni

Cooking time 20 minutes

Serve 2-3

“Ingredients”

Dough

  • 400g 00 flour
  • 4 large eggs

Filling

  • 240g Pokka Sliced Reindeer Meat
  • 80g of bacon
  • 2 garlic cloves finely chopped
  • 1 large onion finely chopped
  • 1 red bell pepper finely chopped
  • 1 x 200g tin plum tomatoes, cut up, with their juice
  • 2 tbsp tomato purée
  • ½ tablespoon granulated sugar
  • Small pack basil leaves
  • 1 cup milk
  • 100g bacon
  • Freshly grated parmigiano-reggiano and slices for decorating, (reserve cheese to serve at the table)
  • Kosher Salt
  • Home Pasta Maker or a roller pin

“Directions”

Filling

1. In a large saucepan add the pancetta or bacon to a tablespoon of heated oil. Cook until golden brown, about 5 minutes.

Remove pancetta and reserve and increase the heat to maximum. Working in 2-3 batches so not to over crowd the pan, add the sliced reindeer meat seasoned with black pepper.

Stir with a wooden spoon and cook the meat very quickly until it get slightly brown. Remove and reserve

2. Fry the onion until golden but not burned. Reduce the heat and add the red pepper and the garlic.

Continue cooking and stirring for another 3 minutes. Add the chopped tomatoes and 4 leaves of fresh basil finely chopped.

Add the tomatoes purée. Stir and continue cooking some more minutes and add the milk. Lower the heat to a simmer and cover and continue cooking for 1/2 – 1 hour.

3. Stir in heavy cream and let it reduce. Add parmesan cheese stir vigorously to emulsify. Taste for seasoning and adjust salt and pepper, if necessary. Turn off the heat and mix with the meat and bacon.

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Dough

1. In a medium sized bowl, sift the flour and make a well in the flour, add the egg and mix with a folk. Continue adding the eggs, one by one and keep mixing slightly with the folk. Mixture should form a stiff dough.

2. Turn dough out onto a lightly floured surface and knead for 10 minutes. Let dough rest for 30 minutes.

Roll out the pasta dough into thin sheets, about 3 mm tick or use a pasta maker machine.

Drop the filling mixture on the dough by two tablespoon about two and a half centimetres apart. be careful not to overfill.

Cover the filling with the top sheet of pasta, pressing out the air from around each portion of filling. Press firmly around the filling to seal.

Cut into individual ravioli with a knife or pizza cutter. Seal the edges. and cut dough into large squares, about 10×8 cm.

Making the raviolis

1. Roll out the pasta dough into thin sheets, about 3 mm tick or use a pasta maker machine. Drop the filling mixture on the dough by two tablespoon about two and a half centimetres apart. be careful not to overfill.

Cover the filling with the top sheet of pasta, pressing out the air from around each portion of filling. Press firmly around the filling to seal. Cut into individual ravioli with a knife or pizza cutter. Seal the edges. and cut dough into large squares, about 10×8 cm.

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the ravioli, and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 4 to 8 minutes. Drain well.

2. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the ravioli, and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 4 to 8 minutes. Drain well. Serve with slices of parmigiano-reggian cheese on top.