Sweet Potato Tortellini with Hazelnut Sauce

Name: Sweet Potato Tortellini with Hazelnut Sauce
Prep time: 60 min
Cook time: 15 min
Total time: 1 h 15 min
Yield: 8 servings.
Ingredients: 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

TOTAL TIME: Prep: 1 hour Cook: 15 min. YIELD: 8 servings.

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

Ingredients

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

Directions

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 for 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, hazelnut liqueur, nutmeg and 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 1 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 for 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.

Nutrition 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.