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Sweet Potato Tortellini




Source of Recipe


Internet


List of Ingredients




Serves 4

Tortellini
2 large sweet potatoes or yams
Salt and freshly ground pepper to taste
Pinch of ground nutmeg
1-1/2 cups unbleached pastry flour
2 large eggs, lightly beaten
Rice flour for baking sheet

Onions
2 large sweet onions, such as Maui or Bermuda
1 tablespoon unsalted butter
3 garlic cloves, peeled and minced
Salt and freshly ground pepper to taste
1 tablespoon brandy
1/2 to 1 cup chicken stock

Sauce
3/4 cup blanched almonds
2 cups heavy (whipping) cream
1 cup chicken stock
2 shallots, peeled and chopped
1 garlic clove, peeled and smashed
2 tablespoons brandy
Pinch of freshly grated nutmeg
Salt and freshly ground pepper to taste

Garnish
Salt
1 bunch cilantro, cleaned and stemmed
Oil for deep-frying
Skins from sweet potatoes
To make the tortellini: Preheat the oven to 400 F. Bake the sweet potatoes until soft but not blackened, about 45 minutes to 1 hour, depending on size. Remove from the oven and allow to cool enough to handle. Cut in half lengthwise, scoop out the pulp, reserving the shells, and season the pulp with salt, pepper, and nutmeg. Set aside.

Make the pasta in the bowl of a food processor: Place the flour in the bowl and add the eggs and a sprinkling of salt and pepper. Pulse on and off until the dough comes together. Remove and knead by hand for 1 minute, then cover with plastic wrap and allow to rest 30 minutes before rolling.

Roll the pasta into thin sheets using a pasta machine, ending the rolling with the thinnest possible setting. Cut circles 2-1/2 inches wide with a fluted cutter and place a little of the sweet potato filling on each. Moisten the edges with water, top with another circle, and seal. Place on a rice flour-covered tray, cover with plastic wrap, and set aside.

Peel and thinly slice the onions. Heat the butter in a saute pan or skillet, add the onions, and saute for a few minutes. Add the garlic and salt and pepper to taste and saute until well browned over medium-high heat. Add the brandy and 1/4 cup of the stock and reduce until the liquid has almost evaporated. Add more stock and continue to cook over low heat until the onions are soft and well caramelized, adding more stock as necessary, about 20 minutes. Set aside and keep warm.

To make the sauce: Roast the almonds in a 350 F oven for 15 minutes, or until browned. Immediately chop in a food processor, adding a little cream to the work bowl. Place in a saucepan with the remaining cream, stock, shallots, garlic, brandy, and nutmeg. Bring to a boil, reduce until slightly thickened, and strain. Season with salt and pepper to taste.

In a deep heavy pan, heat the oil to 350 F. Cut the reserved potato skins into fine julienne and deep-fry the cilantro and skins until crisp. Remove with a slotted spoon, drain on paper towels, and sprinkle with salt while hot.

To serve: Bring a large pot of salted water to a boil. Cook the tortellini 3 to 5 minutes, or until tender. Remove with a wire skimmer or slotted spoon and drain. Place the warm onions on the bottom of 4 pasta bowls. Toss the tortellini in the sauce, then place them on top of the onions. Garnish with fried cilantro and potato skins. Spoon extra sauce around the onions.




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