Almond and Amaretti Filled Chocolate Tortellini with Blood Orange Sauce

For an exquisite and unusual dessert try Paul Young's recipe for sweet tortellini served with an orange and basil sauce
By Paul A Young
Almond and Amaretti Filled Chocolate Tortellini with Blood Orange Sauce
  • Rating:
  • Serves: 2
  • Cook Time: 10 minutes
  • Prep Time: 50 minutes plus 30 min chilling
  • Effort: medium



  • 350 g '00' flour
  • 50 g good quality dark cocoa powder
  • 2 eggs, plus beaten egg for brushing
  • 2 tbsp cold water
  • 1 tbsp almond oil

For the almond filling:

  • 50 g butter
  • 50 g caster sugar
  • 175 ml milk
  • 1/2 vanilla pod, split and scraped
  • 1 egg
  • 25 g flour
  • 50 g ground almonds
  • 6 amaretti biscuits
  • 1 tbsp amaretto (almond liqueur)

For the blood orange sauce:

  • 4 blood oranges
  • 100 ml sugar syrup
  • 6 basil
  • 400 ml double cream

To garnish:

  • toasted almonds
  • 2 basil


1. First make the chocolate tortellini dough. In a food processor place the pasta flour, cocoa, eggs, water and nut oil.

2. Blend together until a soft but firm dough is formed. Wrap in cling film and chill in the refrigerator for 30 minutes.

3. Using a pasta machine, roll the pasta dough out into thin sheets. Use a circular cutter to cut out 10cm discs from the pasta sheets. Lay the circles on a plate, cover and chill in the refrigerator until required.

4. To make the filling, cream together the butter and sugar in a mixing bowl.

5. Mix in the milk, vanilla pod, egg, flour, ground almonds, crushed amaretti and Amaretto, mixing thoroughly. Cover and chill in the refrigerator until required.

6. To make the chocolate tortellini, take a disc of chocolate dough, brush the edges with beaten egg and place a teaspoon of the almond filling in the centre.

7. Fold the disc over the edges, forming a half moon shape, and pinch the edges together, sealing well.

8. Holding the pasta parcel in both hands, with the straight edge facing the floor, bring each corner together and pinch together so that they join up. Repeat the process until all the discs have been filled and formed into tortellini.

9. To make the blood orange sauce, zest the blood oranges on a fine grater.

10. Peel the oranges and segment them over a bowl so that none of the juice escapes.

11. In a saucepan, place the zest, juice and sugar syrup and simmer for 2 minutes.

12. Add the cream and simmer for a further minute or two. Remove from direct heat and add the orange segments and basil.

13. Bring a large pan of water to a simmering boil. Drop in the tortellini and simmer for 3 minutes or so until they float to the surface. Remove with a slotted spoon and drain on kitchen paper.

14. Divide the tortellini among 2 serving bowls, spoon over the blood orange sauce and segments, garnish with toasted almonds and basil sprig and serve at once.

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