Venison Ragu, Tortellini Non Ripiena, Parmeggiano Reggiano

Written By Stephen Coello

Venison Ragu, Tortellini Non Ripiena, Parmeggiano Reggiano

Equipment List

  • Dutch Oven

  • Sautee Pan

  • Pasta Pot

  • Micro Plane

Ingredients List

  • 1 Lb Ground Venison

  • 4 Tb Olive Oil

  • 3 Tb Soffrito

  • 1 Cup Red Wine

  • 1 Quart Water

  • 3 oz Tortellini Non Ripiena

  • 1 Tb Butter

  • 3 Tb Pomodoro

  • Salt and Pepper to taste

  • Grated Parmeggiano Reggiano and Oregano Leaves for garnish

Method

Begin by heating up a dutch oven with the olive oil. Brown the venison in the pot and once colored, add in the soffrito and deglaze with red wine. Cook off the alcohol and add in the water to cover. Season with salt and pepper.

Fill up the pasta pot with water and season with salt. Add in the pasta and cook until “al dente”.

In the sautee pan add in 1 cup venison ragu and add in the pomodoro and butter. Add in the pasta and toss to combine the sauce and pasta. Season with salt and pepper. Plate and garnish with grated Parmeggiano Reggiano and Oregano Leaves.

Stephen Coello
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