Venison tortellini gratin

Venison tortellini gratin

Total: 1 hr 5 min. | Active: 45 min.
Nutritional value / people: 574 kcal
, Fat: 29 g
, Carbohydrate: 44 g
, Protein: 34 g

These home-made tortellini are the perfect way to begin game season. Just watching through the oven door as the cheese melts will have your mouth watering.


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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300 g venison schnitzel
2 shallots
½ bunch chives
1 tbsp olive oil
1 tbsp tomato puree
¼ tsp salt
a little pepper

To shape the tortellini

2 rolls of pasta dough (approx. 125 g each)
1 egg


400 g tomatoes
1 red chilli pepper
1 garlic clove
200 g sour single cream
2 tbsp olive oil
¾ tsp salt
80 g grated Parmesan
½ bunch chives
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One ovenproof dish (approx. 3 l), greased

How it's done

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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.


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.


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