Tortellini or Ravioli in Sweet Potato Sauce

Sweet potato sauce for pasta? Try it and see! Serve with strips of colorful sautéed bell peppers and zucchini. Adapted from Pasta East to West.

Serves: 4 to 6

Sweet potato sauce:

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 to 2 1/2 cups diced sweet potato (from 1 large)
  • 1 cup rice milk
  • 1/2 teaspoon salt
  • Freshly ground pepper to tate
  • 16 ounces tofu- or vegetable-filled tortellini or ravioli
  • Minced fresh parsley for garnish
  • Dried hot red pepper flakes for garnish, optional

Heat the oil in a medium saucepan. Add the onion and garlic and sauté 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, along with the rice milk and salt, to a food processor. Process until smoothly pureed. Transfer back to the saucepan, add a few grindings of pepper, and set aside, covered, 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.

Serve, garnishing each serving with some parsley and optional red pepper flakes.



6 comments on “Tortellini or Ravioli in Sweet Potato Sauce

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  4. Nava Post author

    Lori, I realized that the recipe was written rather confusingly. I’ve clarified and hope that helps.

  5. Kim

    Tasteless. I thought it was OK after I added more salt, more garlic, oregano and basil but my family wouldn’t touch it. What a waste of perfectly good ravioli.

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