SWEET POTATO TORTELLINI WITH HAZELNUT SAUCE
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
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 662 calories, Fat 34g fat (17g saturated fat), Cholesterol 77mg cholesterol, Sodium 718mg sodium, Carbohydrate 73g carbohydrate (16g sugars, Fiber 4g fiber), Protein 17g protein.
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Aimen Wasim
[email protected]Overall, I thought this dish was just okay. It wasn't bad, but it wasn't anything special either.
Yashwa Manvil
[email protected]I found this dish to be a bit bland. I think it could have used more seasoning.
Shah Vai
[email protected]This dish was a bit too time-consuming for a weeknight meal, but it was worth it for a special occasion.
Nd Arif
[email protected]I would definitely recommend this dish to others.
Logan
[email protected]This dish is perfect for a special occasion dinner party.
Md RJ rimon
[email protected]I'm not a fan of hazelnuts, so I omitted them from the sauce. The dish was still very good.
Md aktarujjaman Shawon
[email protected]This dish is a great way to use up leftover sweet potatoes.
FAHMEED AAHMED
[email protected]I had some trouble finding sweet potato tortellini, so I used regular tortellini instead. The dish still turned out great!
Md jibon Dk
[email protected]This dish was a bit too sweet for me, but I can see how others might enjoy it.
HIMA AKTAR
[email protected]The sauce was a bit too rich for my taste, but the tortellini were cooked perfectly.
Blaster kakora Rwodzi
[email protected]Loved the combination of sweet potato and hazelnut in this dish. It was a unique and flavorful twist on a classic pasta dish.
Gabu Burus
[email protected]This dish was easy to make and turned out great! The tortellini were cooked perfectly and the sauce was delicious. I will definitely be making this again.
brandon Gilliam
[email protected]I'm not usually a fan of sweet potato, but this dish was surprisingly good! The tortellini were light and fluffy, and the sauce was rich and decadent. I would definitely make this again.
Toaiva Siogase
[email protected]This sweet potato tortellini with hazelnut sauce was a hit with my family! The tortellini were cooked perfectly and the sauce was creamy and flavorful. I especially loved the addition of hazelnuts, which gave the dish a nice nutty flavor.