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Chocolate and Almond Tortellini with…
Chocolate and Almond Tortellini with Blood Oranges and Pine Nuts
One of my favourite pasta recipes, and it's a dessert! The bitter chocolate dough, creamy almond filling and zesty blood orange sauce balance beautifully to make a really show-stopping pudding. The best part is that everything can be prepared in advance so you can easily put the dessert together for a dinner party.
- 350g pasta flour , tipo 00 (for the pasta)
- 50g cocoa powder, (for the pasta)
- 4 eggs, (2 for the pasta and 1 egg and 1 egg yolk for the filling)
- 1 tbsp nut oil, (for the pasta)
- 50g butter, (for the filling)
- 100g caster sugar, (50g for filling and 50g for the sauce)
- 175ml milk, (for the filling)
- ½ vanilla pod, (for the filling)
- 25g plain flour, (for the filling)
- 50g ground almonds, (for the filling)
- 50ml Amaretto liqueur, (for the filling)
- 6 Amaretti biscuits, crushed (for the filling)
- 50g golden caster sugar, (for the sauce)
- 4 blood oranges, (for the sauce)
- 400ml double cream, (for the sauce)
- 50g pine nuts, toasted (for the decoration)
- 3 basil leaves, thinly sliced (for the decoration)
Total time required
- Preparation time:
- Cooking time:
- For the pasta dough, place all ingredients, along with 2 tablespoons cold water, in a food processor and whizz until a soft but firm dough has formed. Alternatively, mix the dough by hand in a large mixing bowl. Wrap in clingfilm and put in the fridge for 30 minutes.
- Using a pasta machine, roll the dough into thin sheets and cut out circles using a 10cm cutter. If you don't have a pasta machine, use a rolling pin. Lay the pasta discs on a plate, cover and refrigerate until ready to fill.
- To make the filling, cream the butter and sugar in a bowl, then simply add the rest of the ingredients and mix well. To fill the pasta, take a pasta disc and wet the edges with the egg yolk. Place a teaspoon of the filling in the centre. Fold the disc over and pinch the edges together to form a half-moon shape. Holding the filled pasta in both hands, with the straight edge at the bottom, bring each corner together and pinch, forming a parcel. Restart for all the discs and store the finished tortellini in the fridge until needed.
- For the sauce, zest the oranges using a fine grater. Peel and divide the oranges into segments, doing this over a bowl so as to save all the juice. Make a stock of syrup by bringing 50ml water and the sugar to the boil and simmer for 2 minutes. Add the cream and simmer for a further minute. Remove from heat and add orange segments.
- Bring a large pan of water to simmer. Drop in the tortellini and simmer for 2 minutes or until they float on the surface. Remove and drain. Divide the tortellini between serving bowls, then spoon over the blood-orange sauce and segments. Decorate with the toasted pine nuts and sliced basil.
Recipe published with permission of Kyle Cathie.