Sweet Potato Tortellini with Hazelnut Sauce

Name: Sweet Potato Tortellini with Hazelnut Sauce
Prep time: 60 min
Cook time: 10 min
Total time: 1 h 10 min
Yield: 8 servings.
Cuisine: Asian Dinners, Asian Recipes, Asian Vegetarian Recipes, Indian Recipes
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

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

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.
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.
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.
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.
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.

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.

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.

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