Hunter-Style Tortellini Draft

How I make it

Dough

1. Mound the flour on the counter and make a well in the center.

2. Add the yolks, oil and salt to the well and gradually mix from the inside out, first with a fork and then by hand, until a dough forms.

3. Knead for 5 minutes, shape into a ball, wrap in plastic wrap and refrigerate for 1 hour.

Filling

1. Heat the olive oil in a skillet and sauté the onion, carrots, chile and garlic.

2. Add the beef, sage and thyme and cook gently for about 3 minutes, until the meat changes color.

3. Season with salt and pepper and let cool.

Filling the tortellini

1. Roll the dough out thin with a rolling pin or a pasta machine.

2. Cut out circles with the rim of a glass and place a teaspoon of the meat filling in the center of each.

3. Moisten the edges and fold into a half-moon.

4. Bring the two corners together into a crown shape, pressing gently on the center of the tortellini.

Sauce and cooking

1. Heat the olive oil in a small pot and sauté the onion, garlic, thyme and sage until the onion and garlic are lightly golden.

2. Add the peas and both kinds of mushrooms, pour in the wine and bring to a boil.

3. Lower the heat and reduce by half.

4. Add the cream (or non-dairy cream) and the beef stock, and reduce until the sauce thickens.

5. Cook the tortellini in boiling salted water for about 5 minutes, until they float.

6. Transfer the tortellini to the sauce and heat together for 2 minutes.

What I've learned

• I fill the tortellini ahead and freeze them. When I want them, I drop them frozen into boiling water and cook for 7 minutes.