PASTA DAY: Tortellini Or Ravioli With Sweet Potato Sauce

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* Exported from MasterCook *

 

Tortellini Or Ravioli With Sweet Potato Sauce

 

Recipe By : Pasta East to West by Nava Atlas, page 126

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***SWEET POTATO SAUCE***

1 tablespoon natural canola margarine

OR whipped butter

1 medium onion -- chopped

2 cloves garlic -- minced

2 cups diced sweet potato -- up to 2 1/2 cups

(1 large sweet potato)

1 cup low-fat milk or soymilk

1/2 teaspoon salt

***REMAINING INGREDIENTS***

1 pound spinach or tri-color cheese tortellini

or small cheese ravioli

or vegetable-or tofu- filled tortellini

ravioli

1 tablespoon extra-virgin olive oil

1 medium red bell pepper

cut into long strips

1 medium yellow summer squash

cut into eighths lengthwise

then into 2- to 3-inch long strips

2 cups trimmed fresh green beans -- steamed,

OR whole frozen green beans -- thawed

Salt and freshly ground black pepper

Minced fresh parsley for garnish -- optional

 

4 servings

 

Elegant yet easy, this was inspired by a dish served at the charming Sesame

Seed restaurant in Danbuy, Connecticut. They serve a delicious sweet

potato sauce over homemade spinach-filled ravioli. I call for tri-color

tortellini or small cheese ravioli, as they are easy to obtain in any

supermarket. However if you have access to a specialty pasta outlet, by

all means, substitute a vegetable-filled ravioli.

 

Heat the margarine in a medium saucepan. Add the onion and garlic, and

saute over medium-low heat until golden. Add the diced sweet potato and

just enough water to cover. Bring to a simmer, then cover and simmer

gently until the sweet potatoes are tender, about 15 minutes.

 

Transfer the mixture from the saucepan, including the liquid, to a food

processor. Add the remaining sauce ingredients, and process until smoothly

pureed. Transfer back to the saucepan, cover, and set aside off the heat.

 

Cook the tortellini in plenty of rapidly simmering water until al

dente. Drain, then stir them into the sweet potato sauce. Heat gently and

briefly, just until well heated through.

 

Meanwhile, heat the oil in a large skillet. Add the bell pepper, squash,

and green beans. Saute over medium-high heat, stirring frequently, until

all the vegetables are tender-crisp, about 5 to 7 minutes, then remove from

the heat.

 

To serve, place some of the tortellini and sauce in the center of a plate

or shallow pasta bowl. Surround with some of the sauteed

vegetables. Garnish each serving with some parsley, if desired.

 

Calories: 514, Carbohydrate: 82 g, Total Fat: 16 g, Cholesterol: 36 g,

Protein: 20g, Sodium: 680 mg.

 

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