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🍰 Pigeon breast with tortellini and mushrooms

685 kcal · 30 min · 4 servings

Ingredients

• 600 g fresh tortellini (ricotta, from the refrigerated shelf)
• salt
• 300 g chanterelles
• 2 spring onions
• 30 g pine nuts
• 1 tbsp butter
• 400 g dove breast
• 100 ml brown pan sauce (demiglace)
• 2 tbsp balsamic vinegar
• 1 tbsp grated dark chocolate
• pepper (from the mill)
• flat-leaf parsley (for garnish)

Instructions

1. 1. Cook the tortellini in boiling salted water according to the package instructions.
2. 2. Drain the tortellini and let them drain well.
3. 3. Rinse the mushrooms briefly and clean them.
4. 4. Wash the spring onions and clean them.
5. 5. Slice the spring onions into thin rings.
6. 6. Roast the pine nuts in a dry pan.
7. 7. Heat the butter in a separate pan.
8. 8. Fry the mushrooms and spring onions in the hot butter.
9. 9. Turn the vegetables occasionally and fry them for about 5 minutes.
10. 10. Slice the pigeon breast into thin strips.
11. 11. Add the meat strips to the mushrooms in the pan.
12. 12. Fry the meat for about 1 minute.
13. 13. Deglaze the meat with the gravy.
14. 14. Add the balsamic vinegar and the chocolate.
15. 15. Season the sauce with salt and pepper.
16. 16. Portion the tortellini onto the plates.
17. 17. Distribute the pan contents over the tortellini.
18. 18. Sprinkle the roasted pine nuts over it.
19. 19. Garnish the dish with parsley.
20. 20. Serve the dish immediately.

Nutrition per serving

• kcal: 685
• Protein: 43 g · Fett/Fat: 38 g · Carbs: 49 g