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

Name: 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

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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