Best Sweet Potato Tortellini With Hazelnut Sauce Recipes

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

RIGATONI WITH ROASTED SWEET POTATOES

Steps:

• Place sweet potatoes and onion in an ungreased 15x10x1-in. baking pan. Combine the garlic, oil, salt, sage and pepper; drizzle over vegetables and toss to coat. , Bake, uncovered, at 400° for 20-25 minutes or until potatoes are tender, stirring occasionally., Meanwhile, cook rigatoni according to package directions. In a small saucepan, melt butter; stir in cream and wine. Bring to a gentle boil; cook for 10-12 minutes or until slightly thickened. , Drain rigatoni; place in a large bowl. Add cream sauce, vegetables and walnuts; toss to coat. Sprinkle with cheese.