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1
Using a 4-inch round cutter, cut each pasta sheet into 6 rounds.
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2
Place a heaping tablespoon of the filling in the center of each round.
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3
Place 1/4 ounce of cheese on top of each rillette.
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4
Lightly wet the edges of the pasta.
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5
Fold one side of the pasta over to the next forming a half moon.
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6
Bring the two corners together and gently press together.
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7
Fold the edges of the pasta down forming the shape of a tortelloni.
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8
Dust the pasta with cornmeal to prevent from sticking.
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9
Bring a pot of sated water to a boil.
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10
In a saute pan, heat the olive oil.
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11
When the oil is hot, saute the shallots until they start to caramelize, about 4 minutes.
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12
Stir in the garlic and season with salt and pepper.
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13
Add the reduction and bring up to a boil.
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14
Reduce to a simmer and cook for 3 minutes.
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15
Remove from the heat and stir in the parsley.
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16
Drop a couple of the tortelloni in the boiling water.
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17
Cook until the pasta is al dente, about 3-4 minutes.
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18
Remove from the water and drain.
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19
Season the pasta with salt and pepper.
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20
Ladle the sauce in the center of a shallow bowl.
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21
Arrange four tortelloni in the center of the sauce.
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22
Garnish with cheese,and parsley.
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23
In a food processor with a metal blade, combine all the ingredients together.
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24
Pulse the ingredients 5 times until the mixture resembles finely chopped meat.
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25
Season the mixture with salt and black pepper.
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26
Store the mixture into an airtight container until ready to use.
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27
Will store in the refrigerator for up to 1 week.
