Chocolate Tortellini With Chilli Mushroom Filling Recipe
To make the pasta, first sift the flour, salt and cocoa powder together into a large mixing bowl. Whisk the eggs and egg yolk together in a separate bowl, then make a well in the centre of the flour mixture and add half the beaten eggs. Mix the eggs into the dough using your hands, adding the remaining egg when needed, until the mixture comes together to make a soft dough. The dough shouldn’t stick to your fingers, however, if it does, add a little extra flour.
Knead the pasta dough on a work surface until smooth and elastic, then wrap in cling film and set aside to rest for 30 minutes–1 hour to relax.(It will keep for up to 2 days in the fridge.)
To make the filling, heat the olive oil in a frying pan over a medium heat and fry the shallot for 5 minutes until softened. Add the chillies and mushrooms and fry for a further 5 minutes or until the mushrooms are tender and any liquid that has come from them has evaporated. Remove from the heat and transfer to a bowl to cool.
Meanwhile, steam the spinach for 3 minutes or until wilted. Squeeze out any excess water with your hands then finely chop. Add the spinach to the mushroom mixture with the feta and cacao nibs. Season with pepper (you are unlikely to need any salt as the feta is quite salty), then mix together. Set aside to cool.
To make the tortellini, divide the pasta into quarters and wrap three of the quarters in cling film. Roll out one piece at a time using a pasta machine, starting with the widest setting and ending with the narrowest by which time you should have a very thin sheet of pasta. Alternatively, roll out the pasta using a rolling pin on a lightly floured work surface. Cutout 7.5cm (3 inch) rounds – you should get about 10 rounds from each quarter of pasta dough.
Place a teaspoonful of the filling mixture on one half of each round of pasta and brush a little water around the filling. Fold the pasta over to make a half-moon shape and press to seal and expel any air. Pick the tortellini up and bring the two corners together, slightly overlapping them to seal. Place on a baking sheet that has been lightly dusted with flour.Repeat with the remaining pasta and filling. You can refrigerate the tortellini at this point for a few hours.
Bring a large pan of salted water to the boil. Cook the pasta in two batches for 6 minutes or until al dente. Scoop the tortellini out of the pan with a slotted spoon and keep warm while you cook the remaining pasta. Divide the pasta between four plates. Spoon the diced tomatoes and oil over the tortellini and sprinkle with the basil before serving.
Serves: 4-6 people
- Ease of preparation: Moderately Difficult
- Cacao pasta dough:
- 250g (9oz) ‘00’ flour, plus extra for dusting
- ½ teaspoon salt
- 30g (1oz) cocoa powder
- 3 eggs, plus 1 yolk
- Chilli mushroom filling:
- 1 tablespoon olive oil
- 1 shallot, finely chopped
- 2 red chillies, seeded, finely chopped
- 3 portobello mushrooms, stalks removed, finely chopped
- 175g (6oz) baby spinach leaves
- 75g (3oz) feta cheese, patted dry and crumbled
- 2 pinches of cacao nibs freshly ground black pepper
- To serve:
- 6–8 vine-ripened tomatoes, peeled, seeded and diced
- 4–6 teaspoons oil
- handful of fresh basil leaves
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