Anders Schonnemann
Chocolate/Almond tortellini with blood oranges & pine nuts from chef turned chocolatier, Paul A. Young.
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Chocolate/Almond Tortellini with Blood Oranges & Pine Nuts

Adventures With Chocolate, Paul A. Young - February 10th, 2014

Adapted from Adventures with Chocolate by Paul A. Young.

One of my favorite 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.

Serves 4

Pasta dough:

  • 350g 00 pasta flour
  • 50g cocoa powder
  • 2 lg. eggs
  • 1 Tbsp. almond oil (or other nut oil)
  1. Place all ingredients, plus 2 Tbsps. cold water, in food processor; blend until a soft but firm dough forms; remove dough; wrap in clingfilm; refrigerate 30 minutes.

  2. Roll dough into thin sheets with pasta machine; cut sheets into circles using 4” (10cm) cutter; lay pasta disks on a plate; cover; reserve in refrigerator.

Filling:

  • 50g unsalted butter
  • 50g caster sugar
  • 175ml whole milk
  • 1/2 vanilla pod, seeds scraped out
  • 1 lg. egg, plus 1 egg yolk (to seal the tortellini)
  • 25g all-purpose flour
  • 50g ground almonds
  • 6 amaretti biscuits, crushed
  • 50ml Amaretto liqueur
  1. Cream butter and sugar in a bowl; add remaining ingredients; mix well.

  2. Create tortellini, using 1 tsp. filling per pasta disk; fold disk in half; seal with egg yolk; pinch corners together, creating a parcel; repeat with remaining disks; reserve in refrigerator.

Blood orange sauce:

  • 50g golden caster sugar
  • 4 blood oranges, zested and segmented, with juice reserved
  • 400ml double cream
  • 50g pine nuts, toasted (for garnish)
  • basil leaves, thinly sliced (for garnish)
  1. Bring sugar and 50ml water to a boil, stirring occasionally; add blood orange juice and zest; return to boil; simmer 2 minutes; add cream; simmer 1 minute; remove from heat; add orange segments.

  2. To serve, cook tortellini in large pan of simmering water 3 minutes or until they float on the surface; remove; drain pasta; divide tortellini among serving bowls; spoon sauce over pasta; garnish with pine nuts and basil.

Adventures with Chocolate by Paul A. Young is published by Kyle Books, and is available for £14.99. The photography is by Anders Schonnemann.