Pasta dough
- 3 x egg yolks
- 300 grams flour
- 2 Tbls EVO oil
- Pinch of salt
In a bowl, mix flour and salt together then form a well in centre and add in eggs, oil, and mix.
When dough in starting to come together turn out on bench and knead for 5 to 8 minutes until dough is smooth and elastic.
Venison mince filling and tortellini
- 300 grams ground venison (mixed with 40g pork fat or bacon for moisture)
- 1 small onion
- 3 minced garlic cloves
- 1-2 tsp fresh thyme or sage
- 1 egg
- 1/3 cup ricotta
- ¼ cup parmesan cheese
Sauté minced venison with onion/shallot in olive oil or tallow until brown and very fine.
Sauté with garlic and herbs, allowing it to cool completely.
Mix cooked meat with ricotta, egg, parmesan, and breadcrumbs to make a pliable filling.
Roll out pasta dough in 4 separate lots to create sheets and roll out to thickness ‘2’ on pasta machine
Place small portions on pasta dough, fold, and seal the tortellini.
Boil in or salt water for 2-4 minutes.
Onion cream
- 4 medium onions
- 1-2 tbsp olive oil
- 1–2 tsp lemon juice
- 1/4 tsp salt or to taste
Preheat oven to 400°F (200°C). Lightly coat onions in oil (optional) and place on a baking sheet or in a pan. Roast for 45–60 minutes until very soft and darkened on the outside.
Allow the onions to cool then peel off the outer skins and remove any dry, dark parts.
Place the roasted onion centres in a blender. Add lemon juice and salt.
Blend until silky smooth, about 3-5 minutes. Adjust seasoning with more lemon or salt if needed
Sauteed mushrooms
- 200 grams chestness mushrooms
- 100 grams pine mushrooms or shitake
Saute in a medium frypan on high heat in olive oil and season with salt and pepper and a squeeze of lemon juice and set aside.
Garnish with crisp sourdough crumbs and fried herbs
To plate
Take a warm bowl per person and put 4 dobs of warm onion puree on plate.
Place 4 tortellini onto of each puree dollop
Garnish with pasta with sauteed mushrooms then finish with crispy roast sourdough crumbs and fried Italian parsley and sage.
Enjoy with a glass of Campbells Cabernets.
