Wild Boar Tortellini

Delicate tortellini filled with wild boar ragù, simmered and served in Kettle & Fire Beef Broth. A rustic Italian dish reimagined with clean broth and handmade pasta.

Why You'll Love Wild Boar Tortellini

It's refined yet earthy. Wild boar adds depth, beef broth makes it clean and glossy, and the handmade pasta makes it special. A dish to slow down with.

Tips and Tricks

• Chill filling before shaping tortellini for easier handling.
• Don't overfill pasta - a teaspoon is plenty.
• Seal edges tightly to prevent splitting during cooking.

Variations

• Substitute pork or beef if wild boar isn't available.
• Serve with a light butter-sage sauce instead of broth.
• Add sautéed mushrooms to the filling for earthiness.

Substitutions

• Kettle & Fire Beef Broth → Kettle & Fire Low-Sodium Beef Broth.
• Wild boar → pork shoulder or ground beef.
• Red wine → white wine for a lighter ragù.

Best served with

• Crusty bread
• A glass of Barolo or Chianti
• Simple arugula salad

How to Store Leftovers

Uncooked tortellini can be frozen on a tray, then stored in bags up to 2 months. Cook from frozen. Leftover cooked tortellini in broth should be eaten within 2 days.

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Wild Boar Tortellini

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Delicate tortellini filled with wild boar ragù, simmered and served in Kettle & Fire Beef Broth. A rustic Italian dish reimagined with clean broth and handmade pasta.

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Prep Time 45 minutes mins

Active Time 1 hour hr

Total Time 2 hours hrs 30 minutes mins

Servings: 4 servings

Course: Main Course, Pasta, Seasonal

Cuisine: Italian, Rustic

Calories: 339

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 2 tablespoon olive oil
• 1 lb ground wild boar or substitute pork
• 1 small onion minced
• 2 garlic cloves minced
• ¼ cup white wine
• 2 cups Kettle & Fire Beef Broth
• 1 tablespoon tomato paste
• 1 teaspoon fresh thyme leaves
• Sea salt to taste
• Black pepper to taste
• 2 cups all-purpose flour
• 3 large eggs
• 1 tablespoon olive oil
• 4 cups Kettle & Fire Beef Broth hot, seasoned
• ¼ cup Grated Parmesan cheese
• 8-10 leaves Fried sage for garnish

Equipment

• Large Skillet
• Mixing Bowls
• Rolling pin or pasta machine
• Round cutter
• Dutch oven or stockpot
• Slotted spoon

Method

 

Make the Filling

1. Heat a skillet over medium head then add olive oil. Add ground wild boar and cook until browned.
2. Stir in onion and garlic; sauté until soft, add tomato paste and cook on low for another 4 minutes or until caramelized
3. Deglaze with white wine; reduce by half.
4. Add Kettle & Fire Beef Broth, thyme, salt, and pepper. cook on low until wild boar is tender, 1 hour. Remove from heat and cool fully then place in the fridge until cold (overnight is ideal but not necessary).
5. After the ragu is cold, if it is still very chunky you can pass it though a food mill or hand chop before filling pasta and put in a piping bag. If its in small bits, you can mash it with a spoon then load it into a piping bag to make the filling process easier (but not required).

Make the Pasta Dough

1. On a board, mound flour and make a well. Crack eggs into the center, add olive oil and salt.
2. Knead into a smooth dough, 8-10 minutes. Wrap and rest 30 minutes.

Form the Tortellini

1. Roll dough thin (about 1/16 inch) using a rolling pin or use a pasta roller. Cut rounds with a cutter.
2. Pipe or place 1 teaspoon filling in the center of each round. Fold into half-moons, press edges, then wrap around the finger to seal into tortellini.

Cook and Serve

1. Bring salted water to a gentle boil. Drop tortellini and cook until they float, 3-4 minutes.
2. Warm Kettle & Fire Beef Broth in a stockpot.
3. Ladle broth into bowls and add tortellini.

Nutrition

Serving: 4servingsCalories: 339kcalCarbohydrates: 49gProtein: 7gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 34mgPotassium: 127mgFiber: 2gSugar: 1gVitamin A: 85IUVitamin C: 2mgCalcium: 17mgIron: 3mg

Notes

Storage: keep the tortellini and broth separate in the fridge for up to 2 days. Uncooked tortellini can be frozen on a tray, then bagged, for up to a month, cook straight from frozen.

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