Tortellini with Guinea Fowl Filling

by Editorial Staff

The filling for tortellini is made from guinea fowl. The poultry carcass is first to cut into large pieces, fried and brought to readiness in white wine. After that, the meat is separated from the bones, passed through a meat grinder and mixed with eggs or proteins. Cut the egg dough into squares, put the filling in the middle and mould the tortellini. Boiled tortellini are served with a sauce to taste: butter with sage, tomato or tomato-cream sauces.

Ingredients

  • guinea fowl
  • celery
  • onions – 1 pc. (small)
  • olive oil
  • egg (proteins) – 2-3 pcs.
  • Parmesan cheese (grated) – 100g
  • salt, pepper – to taste
  • egg – 2 pcs. + 4 yolks
  • flour – about 400g
  • salt – 1 pinch.

Directions

  1. Finely chop the onion and celery.
  2. Cut the guinea fowl into meat pieces. I prefer to leave my spine and neck for some broth.
  3. Lightly brown the onion and celery with a little olive oil, then add the meat, brown on one side, turn over, salt and pepper. Brown the meat on the other side and add half a glass of dry white wine. Without reducing the heat, let the wine evaporate and add broth or boiling water (about a glass), cover with a lid, reduce the heat and simmer until the meat is cooked. In the end, we can open the lid to evaporate the remaining liquid. While the meat is cooking, knead the dough on the eggs, as already described in the previous recipes. Leave the dough for 30 minutes, previously wrapped in foil, and start filling.
  4. Separate the meat from the bones and grind in a meat grinder, along with sautéed onions and celery. Add whites (or eggs), grated parmesan, mix well until smooth.
  5. Roll out the dough and cut into squares about 6×6 cm in size.
  6. Layout the filling.
  7. To form the tortelloni, first, fold the square diagonally into a triangle.
  8. Press on the edges and fold the corners, overlapping one another, here’s the result. Put a large saucepan on the fire and, when the water boils, add salt and add the tortelloni, as soon as they come up, take out with a slotted spoon and add to the sauce. Now about the sauce – you can just a slice of butter with a saffron leaf or butter and thin truffle or tomato sauce with basil on top. We made cherry tomatoes, basil and cream.

Also Like

Guinea Fowl Provençal

The perfect guinea fowl provençal recipe with a picture and simple step-by-step instructions. More...

Guinea Fowl with Chanterelles

The perfect guinea fowl with chanterelles recipe with a picture and simple step-by-step instructions. More...

Alsatian Guinea Fowl

The perfect alsatian guinea fowl recipe with a picture and simple step-by-step instructions. More...

Clear Guinea Fowl Bouillon

The perfect clear guinea fowl bouillon recipe with a picture and simple step-by-step instructions. More...

Guinea Fowl in Red Wine

The perfect guinea fowl in red wine recipe with a picture and simple step-by-step instructions. More...

Guinea Fowl in White Wine

The perfect guinea fowl in white wine recipe with a picture and simple step-by-step instructions. More...

Guinea Fowl with Braised Vegetables

The perfect guinea fowl with braised vegetables recipe with a picture and simple step-by-step instructions. More...

Guinea Fowl with Cider and Apples

The perfect guinea fowl with cider and apples recipe with a picture and simple step-by-step instructions. More...

Guinea Fowl with Glazed Shallots

The perfect guinea fowl with glazed shallots recipe with a picture and simple step-by-step instructions. More...

Flambéed Whiskey – Guinea Fowl with Pappardelle

The perfect flambéed whiskey – guinea fowl with pappardelle recipe with a picture and simple step-by-step instructions. More...

Guinea Fowl Supremes with Albufera Sauce

The perfect guinea fowl supremes with albufera sauce recipe with a picture and simple step-by-step instructions. More...

Stuffed Guinea Fowl with Plums and Apples

The perfect stuffed guinea fowl with plums and apples recipe with a picture and simple step-by-step instructions. More...

Guinea Fowl Breast with Figs and Glazed Shallots

The perfect guinea fowl breast with figs and glazed shallots recipe with a picture and simple step-by-step instructions. More...

Mini-Quiches with Guinea Fowl on Puff Pastry

Instead of hard parmesan for sprinkling, you can use soft, un-aged cheese: mozzarella, feta, feta cheese, or Imeretian cheese Cook: 1 hour 30 minutes Servings: 6-8 Ingredients guinea fowl 500 g ready-made yeast-free puff pastry 1 large stalk of leeks, whi...

Roast Guinea Fowl with Basil Mashed Potatoes and Beetroot

The perfect roast guinea fowl with basil mashed potatoes and beetroot recipe with a picture and simple step-by-step instructions. More...

Roasted Guinea Fowl with Basil Mashed Potatoes and Beetroot

The perfect roasted guinea fowl with basil mashed potatoes and beetroot recipe with a picture and simple step-by-step instructions. More...

Braised Guinea Fowl Legs in Tomato – Gin – Cream Sauce

The perfect braised guinea fowl legs in tomato – gin – cream sauce recipe with a picture and simple step-by-step instructions. More...

Guinea Fowl Consommé with Poached Quail Egg and Vegetable Brunoise

The perfect guinea fowl consommé with poached quail egg and vegetable brunoise recipe with a picture and simple step-by-step instructions. More...

Supreme Of Guinea Fowl on Asparagus Barley Risotto with Champagne Sauce

The perfect supreme of guinea fowl on asparagus barley risotto with champagne sauce recipe with a picture and simple step-by-step instructions. More...

Tortellini with Meat Filling in Tomato Sauce

We make tortellini with meat filling. This dish will take a lot of your time and energy, but it’s worth it. Because it turns out very tasty. We prepared tomato sauce for tortellini. Ingredients pork (ham) – 500g greens (parsley, dill, basil) – 1 bunch oni...

Comments for "Tortellini with Guinea Fowl Filling"

Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.

Disable Ad block to get all the secrets. Once done, hit any button below