Homemade Mandorlotti with Creamy Tomato Sauce

Ingredients

• For the pasta: For the pasta:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 2 large eggs 2 large eggs
• 1/4 teaspoon salt 1/4 teaspoon salt
• Water, as needed Water, as needed
• For the filling: For the filling:
• 1 cup (100g) ground almonds 1 cup (100g) ground almonds
• 1/2 cup (50g) grated Parmesan cheese 1/2 cup (50g) grated Parmesan cheese
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• Salt and pepper, to taste Salt and pepper, to taste
• For the creamy tomato sauce: For the creamy tomato sauce:
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes 1 can (14 oz) crushed tomatoes
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 22g, 8g
• Carbohydrates (total, sugars): 50g, 5g
• Protein: 14g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, eggs, and salt for the pasta. Mix until a dough forms, adding water as needed to achieve a smooth and elastic consistency. Knead the dough for about 5 minutes, then cover and let it rest for 30 minutes.
2. 2.
   In the meantime, prepare the filling by combining the ground almonds, grated Parmesan cheese, chopped parsley, dried oregano, salt, and pepper in a bowl. Mix well to combine.
3. 3.
   Roll out the pasta dough thinly on a floured surface. Cut the dough into squares of about 2 inches (5cm) each.
4. 4.
   Place a small amount of the filling in the center of each square. Fold the dough over the filling to form a triangle and press the edges firmly to seal.
5. 5.
   In a large pot of salted boiling water, cook the Mandorlotti for about 3-4 minutes or until they float to the surface. Remove them with a slotted spoon and set aside.
6. 6.
   To prepare the creamy tomato sauce, heat the olive oil in a saucepan over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
7. 7.
   Pour in the crushed tomatoes and season with salt and pepper. Simmer for about 10 minutes, allowing the flavors to meld together.
8. 8.
   Stir in the heavy cream and cook for an additional 2-3 minutes until the sauce thickens slightly.
9. 9.
   Serve the cooked Mandorlotti with the creamy tomato sauce, garnished with fresh basil leaves.

Treat your ingredients with care...

• Almonds — Make sure to use ground almonds for the filling to achieve a smooth texture.
• Parmesan cheese — Opt for freshly grated Parmesan cheese for the best flavor.

Tips & Tricks

• If the pasta dough is too dry, add a little water. If it's too sticky, add a sprinkle of flour.
• To save time, you can prepare the filling and sauce in advance and refrigerate until ready to use.
• Experiment with different herbs and spices in the filling to customize the flavor to your liking.
• Serve the Mandorlotti with a sprinkle of grated Parmesan cheese on top for an extra burst of flavor.
• Leftover Mandorlotti can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Mandorlotti as a main course accompanied by a fresh green salad and crusty Italian bread.

Presentation advice

Arrange the Mandorlotti on a plate, drizzle the creamy tomato sauce over them, and garnish with fresh basil leaves for an elegant presentation.