Moose and Prosciutto Tortellini with Sage and Shallot Cream Sauce

Ingredients

2 cups of flour
4 eggs
1 tablespoon of olive oil
1 pound of ground moose
1 cup of chopped prosciutto
10 shallots
Fresh thyme
Salt
Pepper
Sage
2 cups of 35% cream
Butter

Preparation

Pasta Dough
1. Mix the flour, 4 eggs, olive oil and a teaspoon of salt and kneed until you have a smooth dough. Keep the dough in the fridge at least 30 minutes.
2. Chop 5 shallots to a small dice and sauté in oil until they are translucent.
3. Add the ground moose and prosciutto and cook the whole mix until the meat has browned.
4. Add salt pepper and thyme to taste and let cool. I recommend putting the mix in a food processor to make a creamy, smooth filling.
5. If you have a dough roller, stretch the dough with it until very thin, almost translucent, to make a light tortellini. If not, use a rolling pin.
6. With a cookie cutter, cut circles to the desired size and place a portion of filling in each and form the tortellini. If you find this is too complicated, just make ravioli.
7. Boil the pasta for around 3 minutes until the tortellini float and remove from the boiling water.

Sage Cream Sauce
1. Sauté the rest of the shallots, add 1 cube of butter and 2 cups of 35% cream.
2. Reduce the cream 50% and add a few leaves of sage, salt and pepper.
3. Add the pasta to the reduced cream and, with a spoon, constantly cover the tortellini with the sauce for 3 more minutes.

To Serve

Put a base of the sauce on a plate and serve 5 tortellini on top. Garnish with fresh sage leaves and a drizzle of olive oil.

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