Let’s start with the filling. Place the irkotta in a sieve for at least an hour to discard any excess water. In the fridge of course.
Combine the irkotta with the icing sugar, chocolate chips and cinnamon. Mix them well until you get a creamy consistency. Refrigerate.
In a large bowl or food processor combine together the flour, cocoa powder, icing sugar, eggs, and a pinch of salt.
If the dough comes too dry or too wet, adjust with flour or water accordingly. A factor why this happens is the size of the eggs. You should have a dry dough, slightly sticky but not too much.
Flour the kitchen top. Knead for about 5 minutes then divide into 4 parts. Leave the dough under a wet kitchen towel or in a plastic container to avoid drying while using one of the parts.
Using a pasta machine or a rolling pin, open the dough to a 2-3 mm thickness. Use flour to avoid sticking.
Using a large round cookie cutter cut the dough into circles.(about 10cm diameter)
Place a teaspoon of filling in the centre and fold the dough circle, seal tightly and leave out any air trapped inside.
To form the tortellacci grab the two ends and pinch them together making sure to turn the lip upwards.
Set aside under a kitchen towel until. If you don’t want to use them all, you can also freeze them.
For the strawberry compote blend together the strawberries, granulated sugar, and cornflour. Do not over blend, leave some small chunks. Better to use the pulse function on your blender.
Put the strawberry mixture in a saucepan and gently bring to a boil, stirring constantly. Reduce the heat and gently simmer for 5 minutes until the texture becomes thick and creamy.
Now let’s cook the pasta. Bring a large pot of water to a boil. Do not use salty water with this kind of pasta!
Boil the tortellacci for 3-4 minutes or until they start floating on the surface.
For plating, place some sauce on a plate, place the tortellacci on top and decorate with chocolate shavings, roasted almond flakes and a piece of fresh strawberry.