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Venison tortellini gratin
45 m active | 1 h 5 m total
Nutrition facts per serving:
  • Energy in kcal about 574
  • Fat about 29g
  • Carbohydrates about 44g
  • Protein about 34g
This is needed
This is needed for 4 people
Filling
  • 2 shallot
  • 300 g venison schnitzel
  • 0.5 bunch chives
  • 1 tbsp olive oil
  • a little pepper
  • 1 tbsp tomato puree
  • 0.25 tsp salt
To shape the tortellini
  • 2 rolls of pasta dough (approx. 125 g each)
  • 1 egg
Sauce
  • 400 g tomato
  • 1 garlic clove
  • 1 red chilli pepper
  • 200 g sour single cream
  • 2 tbsp olive oil
  • 0.75 tsp salt
  • 80 g grated Parmesan
  • 0.5 bunch chives
Tools
  • One ovenproof dish (approx. 3 l), greased
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And that's how it's done
And that's how it's done
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.