Chestnut Tortelli With Pheasant

Preparation:

Preparation: For the pasta: mix the two flours, make a fountain and break the eggs in the centre. Add a tablespoon of oil, one of water and a pinch of salt then knead and leave to rest. For the stuffing: Flame the pheasant, wash and dry it; with a knife carve it along the back and open it; beat it to flatten it, add salt and pepper. Heat six tablespoons of oil, let the chopped onion, carrot and rosemary wither and arrange the pheasant. Put on a lively fire for 30 minutes, wetting with the wine. With butter, white and chestnut flour and four deciliters of meat broth, make a béchamel sauce. Combine the ground pheasant with the ham. Season with salt and add a pinch of cinnamon. Roll out half of the dough. spoon the filling into 6 mounds, then cover with the remaining dough, which in turn is rolled out into a disc. Cut the tortelli with a notched pastry cutter (diameter 10 centimetres). Boil and drain them, then dress them with the pheasant sauce passed through a vegetable mill and with the chopped walnuts.