Sweet Potato Tortellini With Hazelnut Sauce Food

SWEET POTATO TORTELLINI WITH HAZELNUT SAUCE

Steps:

• 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.

BRAVO'S CHIANTI BEEF RAVIOLI WITH SWEET POTATO

Steps:

• Cook ravioli in boiling water according to package directions and set aside.
• Heat 4 tablespoons butter in a large saute pan until it begins to brown, then add roasted sweet potatoes and sage, heat through.
• Add chicken stock, vinegar, and heavy cream. Bring to a simmer and reduce to a thin sauce consistency.
• Add 2 tablespoons butter in pieces, whisking to make emulsion. Season to taste. Add well-drained cooked ravioli and reheat 20 seconds. Divide ravioli on serving plates and top with remaining sauce. Garnish with cheese and parsley before serving.
• Roasted Sweet Potato.
• Heat oven to 350 degrees.
• Combine diced sweet potato, olive oil, and salt and pepper to taste in a bowl, toss to coat.
• Spread evenly on shallow baking sheet.
• Roast in oven about 15 minutes, or until tender and golden brown.

RAVIOLI OR TORTELLINI WITH SWEET POTATO SAUCE

Steps:

• Bake or microwave the sweet potato in its skin until tender. Plunge into a bowl of cold water.
• Cook the pasta according to package directions, drain, and return to the pot.
• Meanwhile, heat the margarine in a small skillet. Add the garlic and sauté over low heat until golden, about 1 minute, and remove from the heat.
• Drain the sweet potato, peel, and mash it well in a small mixing bowl. Add the sautéed garlic and enough milk to make a thick sauce. Season.
• Combine the sauce with the pasta in the pot. Cook just until the sauce is heated through. Serve at once.
• Menu
• Ravioli or Tortellini with Sweet Potato Sauce (this page)
• Asparagus, Squash, and Red Pepper Sauté (page 210)
• or
• Roasted Italian Vegetables (page 205)
• Black olives and diced tomatoes
• nutrition information
• Calories: 356
• Total Fat: 9g
• Protein: 15g
• Carbohydrate: 54g
• Cholesterol: 29mg
• Sodium: 353mg