Using a 4-inch round cutter, cut each pasta sheet into 6 rounds. Place a heaping tablespoon of the filling in the center of each round. Place 1/4 ounce of cheese on top of each rillette. Lightly wet the edges of the pasta. Fold one side of the pasta over to the next forming a half moon. Bring the two corners together and gently press together. Fold the edges of the pasta down forming the shape of a tortelloni. Dust the pasta with cornmeal to prevent from sticking. Bring a pot of sated water to a boil. In a saute pan, heat the olive oil. When the oil is hot, saute the shallots until they start to caramelize, about 4 minutes. Stir in the garlic and season with salt and pepper. Add the reduction and bring up to a boil. Reduce to a simmer and cook for 3 minutes.

Remove from the heat and stir in the parsley. Drop a couple of the tortelloni in the boiling water. Cook until the pasta is al dente, about 3-4 minutes. Remove from the water and drain. Season the pasta with salt and pepper. Ladle the sauce in the center of a shallow bowl. Arrange four tortelloni in the center of the sauce. Garnish with cheese,and parsley.

In a food processor with a metal blade, combine all the ingredients together. Pulse the ingredients 5 times until the mixture resembles finely chopped meat. Season the mixture with salt and black pepper. Store the mixture into an airtight container until ready to use. Will store in the refrigerator for up to 1 week.

Yield: 2 1/4 cups