Chocolate and Almond Tortellini with Blood Oranges and Pine Nuts by Paul Young



Standard Supplier 15th September 2014


Standard Supplier

Chocolate and Almond Tortellini with Blood Oranges and Pine Nuts by Paul Young

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)
  • 50g cocoa powder
  • 2 eggs
  • 1 tablespoon almond oil (or other nut oil)
  • 50g butter
  • 50g caster sugar
  • 175ml milk
  • 1⁄2 vanilla pod, the seeds scraped out
  • 1 egg, plus 1 egg yolk to seal the tortellini
  • 25g plain flour
  • 50g ground almonds
  • 6 amaretti biscuits, crushed
  • 50ml Amaretto liqueur
  • 4 blood oranges
  • 50g golden caster sugar
  • 400ml double cream
  • 50g pine nuts, toasted
  • A few basil leaves, thinly sliced


Place all the ingredients, plus 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.
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.
Repeat for all the discs and store the finished tortellini in the fridge until needed.
Zest the oranges using a fine grater.
Then peel and divide the oranges into segments, doing this over a bowl so as to save all the juice.
Make a stock syrup by bringing 50ml water and the sugar to the boil in a large saucepan, stirring occasionally to dissolve the sugar.
Add the saved juice and the zest, bring to the boil and simmer for 2 minutes.
Add the cream and simmer for a further minute.
Remove from the heat and add the orange segments.
Bring a large pan of water to a simmer.
Drop in the tortellini and simmer for 3 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 shredded basil.

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