Savory Venison and Mushroom Ricotta Tortellini

Ingredients:

• 1 pound ground venison

• 1 sweet onion, finely chopped

• 1 shallot, minced

• Assorted mushrooms, chopped (about 1 cup)

• Salt and pepper to taste

• 1 egg

• 1 cup Parmesan cheese, grated

• 2 cups white flour

• 1 cup semolina flour

• 1 cup ricotta

Instructions:

Filling:

In a skillet over medium heat, cook the ground venison until browned. Drain excess fat.

Add chopped sweet onion, minced shallot, and assorted mushrooms to the skillet. Sauté until the vegetables are tender.

Season with salt and pepper to taste. Allow the filling to cool.

Once cooled, mix in ricotta cheese and parmesan cheese, ensuring it's well combined with the venison and vegetables.

Dough:

In a large mixing bowl, combine white flour, semolina flour, and a pinch of salt.

Make a well in the center and crack the egg into it. Slowly incorporate the flour into the egg, mixing until a dough forms.

Knead the dough on a floured surface until smooth and elastic. Cover and let it rest for 30 minutes.

Assembly:

Roll out the dough into thin sheets.

Cut the sheets into small circles using a round cutter.

Place a small amount of the venison filling in the center of each circle.

Fold the circle in half, creating a half-moon shape, and then bring the two ends together to form a tortellini shape. Press to seal.

Cooking:

Bring a large pot of salted water to a boil.

Cook the tortellini until they float to the surface, indicating they're done (usually 3-5 minutes).

Drain the tortellini and toss them with your favorite sauce or a drizzle of olive oil.

Enjoy your homemade Venison Tortellini! Feel free to customize the recipe to your taste preferences.