Ravioli Or Tortellini With Sweet Potato Sauce Recipes

SWEET-POTATO RAVIOLI WITH SAGE BUTTER SAUCE

Steps:

• For ravioli:
• Preheat oven to 400°F. Oil rimmed baking sheet. Cut sweet potatoes in half lengthwise; place cut side down on baking sheet. Roast until tender, about 35 minutes; cool. Scoop potato pulp out of skins into small bowl. Spoon 11/3 cups pulp into medium bowl. (Reserve any remaining potato pulp for another use.) Add sugar and butter; mash well. Season filling with salt and pepper.
• Line large baking sheet with parchment paper. Place wonton wrappers on work surface. Using pastry brush, brush wrappers with beaten egg. Place 1/2 tablespoon sweet-potato filling in center of each. Fold each wrapper diagonally over filling, forming triangle. Seal edges. Transfer to parchment-lined baking sheet. Let stand at room temperature while preparing fried shallots and sauce. (Can be made up to 5 days ahead. Freeze, then cover and keep frozen. Do not thaw before cooking.)
• For fried shallots and sauce:
• Heat vegetable oil in heavy small saucepan over medium-high heat. Working in 2 batches, fry shallots until crisp and dark brown, about 2 minutes. Using slotted spoon, transfer shallots to paper-towel-lined plate to drain. Cook butter in large pot over medium heat until beginning to brown, about 3 minutes. Remove from heat. Add sage and red pepper.
• Meanwhile, working in batches, cook ravioli in pot of boiling salted water until tender, about 3 minutes. Drain well. Add ravioli to pot with butter sauce; toss to coat. Transfer to plates, drizzling any sauce from pot over ravioli. Top with fried shallots and pine nuts; serve immediately.

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.

SWEET POTATO & GOAT'S CHEESE RAVIOLI

Steps:

• For the filling, bake, steam or microwave the potatoes, then roughly mash. Mix with the pumpkin seeds and goat's cheese.
• For the pasta, place the flour and a pinch of salt in a food processor and crack in the eggs. Pulse until mixture forms sticky-looking crumbs. Turn the mixture out onto a lightly floured surface and bring together to form a firm dough. Knead for 5 mins until the dough feels smooth, wrap in cling film and chill for 30 mins. To make by hand, shape flour into a 'ring' on a work surface, crack eggs into the middle, then gradually work the flour into eggs using your fingers.
• Cut the pasta into quarters, then roll out each piece using a pasta machine. Dust with flour as you go and move it down a notch onto a thinner setting every second roll. Continue until you get to the penultimate setting. If you like your pasta very thin and delicate, you can go for the thinnest setting. If you don't have a machine, use a heavy rolling pin to roll the dough as thinly as possible.
• Stamp out rounds using a ravioli cutter or a 6cm biscuit cutter - work quickly so the pasta doesn't dry out. Lay the circles on a semolina-dusted surface and cover with cling film as you cut the rest.
• Place a small tsp of filling in the centre of each round. Dampen the edges with water, then sandwich another round on top. Use your fingertips to seal the edges, trying to expel all the air as you go. Lay the ravioli on a semolina-dusted tea towel to dry for a few mins.
• Cook ravioli in a large pan of gently boiling salted water for 4-5 mins. Do not use a full rolling boil as it is likely to make ravioli split. Drain, and serve with a little chilli oil, Parmesan and pumpkin seeds.

SWEET POTATO RAVIOLI WITH ASIAGO CHEESE SAUCE

Steps:

• Preheat oven to 350° Bake sweet potatoes 40-45 minutes or until tender; cool completely and then peel them and mash the pulp Stir in yogurt, chives and sage.
• Place wonton wrappers on counter Spoon 1 rounded tsp of potato mixture in the center of each wonton Spread filling kind of flat but leave a 1/2 inch border; brush edges lightly with water, fold them in half diagonally and press edges lightly to seal Place the filled wontons on a baking sheet and cover them loosely with plastic wrap.
• Bring 1 1/2 quarts of water to a boil in a large saucepan; reduce heat to medium, then add a few ravioli at a time (do not overcrowd) Cook until tender, about 9 minutes then transfer to a platter with a slotted spoon.
• Melt butter in a small saucepan over medium heat Stir in flour; cook 1 minute, stirring constantly Gradually stir in milk and chicken broth; cook and stir until slightly thickened, about 4 minutes, then stir in cheese, nutmeg, white pepper and cinnamon.
• Spoon 3 tablespoons of sauce onto individual plates Place 3 ravioli onto each plate.
• You can sprinkle additional chopped fresh sage over as a garnish.

RAVIOLI/TORTELLINI WITH A PEA RED PEPPER SAUCE

Steps:

• Sauce -- In a small sauce pan, add the broth, 1 cup of the peas, parsley, onion and garlic; cover and bring to a light boil, cook 1 minute and remove from the heat. Cool a couple of minutes and then puree (until smooth) in a small food processor or blender. Stir in salt and pepper to taste and set off to the side.
• Vegetable Base -- In the same pot you cooked the broth and peas inches Add the remaining peas and peppers and enough water to cover. Bring to a boil and cook about 2 minutes until the peas are heated through and the peppers are tender, but still crisp.
• Drain the peas and peppers, return to the pot and add the pea and broth puree, mix until everything is well heated through. Season with salt and pepper if needed. Remember, this is a very light and healthy dish - but a wonderful sauce.
• Pasta -- As the Pea and Pepper sauce is cooking, cook the pasta according to package directions. Cook until tender, drain and toss with the pea puree.
• Serve -- Just enjoy over the cheesy, creamy pasta. Garnish with fresh grated or shaved parmesan. This is also great topped over a baked potato or even over grilled chicken. Just toss with some angel hair pasta for a very light dinner. The sauce is light and full of flavor. ENJOY!

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