Tortelli stuffed with guinea fowl and Panettone: an unusual harmony of flavors and tradition - Insol

Ingredients

• For 250g of fresh pasta dough: 150g all-purpose flour ,100g semolina flour, 2 whole eggs, 80g egg yolks, water as needed
• For the broth: 1 slice of Classic Panettone Loison, 1 carrot, 1 white onion, 1 celery stalk, Soy sauce
• For the filling: 100g roasted guinea fowl blended with its jus
• 1 slice of Classic Panettone Loison
• 120g blanched celery, cut into diamonds
• Salt, pepper, oil as needed 40g butter