for 4 person

Filling

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

Sauce

400 g	tomato
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

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.

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