Sweet Potato Tortellini with Hazelnut Sauce
Total TimePrep: 1 hour Cook: 10 min./batch
About a week before making this recipe, I saw a news segment about cooking tortelinni in broth, which is how it's traditionally made, so I decided to alter this recipe by cooking the tortelinni in vegetable broth. I included about a half a cup of the broth in each serving bowl along with the butter, sage, and hazelnut sauce on top. It was delicious! The broth also kept the dish from tasting too rich or overwhelmed by the ricotta and butter. As for hand-making the tortelinni, the process was faster and more enjoyable than I'd imagined. The package of egg roll wraps I purchased only contained 20 large wraps, which was all I could find, so I quartered them. This is a perfect dish to prepare for a holiday meal because the tortelinni freeze well. I'll definitely make this again!