Sweet Potato Tortellini with Hazelnut Sauce Recipe
Sweet Potato Tortellini with Hazelnut Sauce Recipe photo by Taste of Home
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Sweet Potato Tortellini with Hazelnut Sauce Recipe

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Using wonton wrappers instead of fresh pasta dough makes homemade tortellini easy to prepare. For more formal dinners, this makes an impressive vegetarian entree.—Charlene Chambers, Ormond Beach, Florida
TOTAL TIME: Prep: 1 hour Cook: 10 min./batch
MAKES:8 servings
TOTAL TIME: Prep: 1 hour Cook: 10 min./batch
MAKES: 8 servings


  • 3 large sweet potatoes (about 2-1/2 pounds), peeled and cubed
  • 1/4 cup olive oil, divided
  • 1-1/2 teaspoons herbes de Provence
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 2 shallots, chopped
  • 2 garlic cloves, minced
  • 1 cup whole-milk ricotta cheese
  • 1 tablespoon hazelnut liqueur
  • 1/4 teaspoon ground nutmeg
  • 72 wonton wrappers
  • 3 quarts water
  • 3/4 cup unsalted butter, cubed
  • 3 tablespoons minced fresh sage
  • 1/2 cup dried cherries, chopped
  • 1/4 cup chopped hazelnuts, toasted
  • 1 cup shaved Asiago cheese

Nutritional Facts

9 tortellini with 2 tablespoons sauce: 662 calories, 34g fat (17g saturated fat), 77mg cholesterol, 718mg sodium, 73g carbohydrate (16g sugars, 4g fiber), 17g protein.


  1. Preheat oven to 400°. Place sweet potatoes in a greased 15x10x1-in. baking pan; toss with 2 tablespoons oil, herbes de Provence, 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast 25-30 minutes or until tender, stirring once. Cool slightly.
  2. In a small skillet, heat remaining oil over medium-high heat. Add shallots and garlic; cook and stir until tender. Transfer to a food processor. Add sweet potatoes, ricotta cheese, liqueur, nutmeg and the remaining salt and pepper; process until blended.
  3. Place 1 tablespoon filling in center of each wonton wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Moisten wrapper edges with water. Fold one corner diagonally over filling to form a triangle; press edges to seal. Pull opposite corners together, forming a boat; moisten with water and pinch to seal.
  4. In a Dutch oven, bring water to a boil. Reduce heat to a gentle boil. Cook tortellini in batches 30-60 seconds or until they float. Remove with a slotted spoon; keep warm.
  5. In a small heavy saucepan, melt butter over medium heat. Add sage; heat 5-7 minutes or until butter is golden brown, stirring constantly. Remove from heat; stir in cherries and hazelnuts. Serve with tortellini. Top with cheese.
    Freeze option: Freeze uncooked tortellini on waxed paper-lined baking sheets until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, cook tortellini as directed, increasing time to 1-1/2 to 2 minutes or until they float. Serve as directed.
    Yield: 8 servings.
To Make Ahead: The sweet potato puree can be made and refrigerated the day before the wontons are filled.
Editor's Note: Look for herbes de Provence in the spice aisle.
Originally published as Sweet Potato Tortellini with Hazelnut Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2014

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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