John Myers
Cocoa Tortellini with Marzipan Filling
The perfect cocoa tortellini with marzipan filling recipe with a picture and simple step-by-step instructions.
- 300 g Wheat flour
- 2 piece Eggs
- 4 tsp Cocoa powder
- 100 g Marzipan raw mass
- 1 tbsp Sugar
- 40 g Butter
- Vanilla icecream
- Fruit sauce
- Pasta machine
- Cookie cutter diameter 6cm
- Sift the flour onto a work surface and make a well. Put the eggs, salt and 5-7 tablespoons of water in the well. Whisk the ingredients well in the middle with a fork. Gradually work in more and more flour from the edge in circular movements until a thick dough is formed. Then continue working with your hands. Knead everything together well, if necessary work in a little water 1-2 teaspoons. Press the dough apart with the balls of your hands to knead smoothly and then fold it up again. Knead the dough in this way for about 10 minutes until it is smooth and pliable. Then roll into a ball, wrap in cling film and let rest for about 30 minutes.
- Roll out the pasta dough into thin strips with the pasta machine in several passes, then cut out large circles of dough with the cutter.
- Divide the marzipan mixture into hazelnut-sized portions and place one portion in the middle of the dough circles. Brush the edges of the dough with a little water, proceeding quickly. Then fold the filled circles together flush and lightly press the edges. Place the circles around your index finger with the “open” side up and press the ends of the dough together well.
- Bring a large saucepan with enough water with the sugar to the boil and cook the cocoa tortellini in it for about 10 minutes.
- Melt the butter in a second pot or pan. Lift out the finished tortellini with a slotted spoon, drain briefly and toss in the butter.
- Arrange the cocoa tortellini with vanilla ice cream and a red fruit sauce as you like! Enjoy your meal!
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