Ingredients
- 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
- Grated Parmesan cheese
- Chopped parsley
Method
Make the Filling
- Heat a skillet over medium head then add olive oil. Add ground wild boar and cook until browned.
- Stir in onion and garlic; sauté until soft, add tomato paste and cook on low for another 4 minutes or until caramelized
- Deglaze with white wine; reduce by half.
- 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).
- 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
- On a board, mound flour and make a well. Crack eggs into the center, add olive oil and salt.
- Knead into a smooth dough, 8–10 minutes. Wrap and rest 30 minutes.
Form the Tortellini
- Roll dough thin (about 1/16 inch) using a rolling pin or use a pasta roller. Cut rounds with a cutter.
- 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
- Bring salted water to a gentle boil. Drop tortellini and cook until they float, 3–4 minutes.
- Warm Kettle & Fire Beef Broth in a stockpot.
- Ladle broth into bowls and add tortellini.