Our hand-crafted tortelloni are, this week, filled with a newcomer to the Pasta Evangelists menu: sumptuous venison, the crown in the jewel of game. In Italy, the deer - known as 'daino' - is widespread across Tuscany, and can be observed roaming freely in the countryside of the region. This wonderfully rich meat, redolent of the acorns, sage and other herbs consumed by free-ranging Italian deer, gives this week's limited edition tortelloni a luxurious intensity.
We top our venison parcels with burro e salvia (sage butter), enhancing the rich game flavour of this beautiful meat.
Ingredients (allergens in bold and underlined)
Venison Tortelloni: Pasta (56%): Wheat Flour, Egg, Chestnut Flour (14%), Salt, Filling (44%): Venison (49%), Carrots, Celery, Onions, Italian grated cheese (Milk, Salt, Vegetarian Rennet, Preservative: Egg Lysozyme), Red Wine (Sulphites), Olive Oil, Butter (Milk), Juniper, Salt. Using Venison from the E.U.
Garnish Ingredients: Sage Butter:Butter (Milk), Sage, Salt, Black Pepper
Hazelnuts (Nuts), Parmesan Cheese (Milk)
Find recipe card here
Venison Tortelloni (200g) 426kCal, Sage Butter (25g) 150kCal, Hazelnuts (8g) 52kCal, Parmesan 8g) 42kCal.