Sweet potato ravioli is one of my favorite raviolis. An Italian restuarant that I dine at quite often serves ‘Pasta Pillows’, which is sweet potato ravioli in a creamy white sauce. This combination is just to die for and I have been thinking to recreate it in my kitchen since quite sometime. I have not seen sweet potato raviolis in grocery stores and I’m too lazy to make my own raviolis at home. When I was craving for this dish today, I thought – why not have cheese raviolis in a creamy sweet potato sauce. When the ravioli and the sauce combine in your mouth they’ll sure render the same taste.
I have a pack of frozen raviolis in my freezer almost always. My son is a fan of raviolis big time. I found this pack of tricolor tortellinis as well this time in my freezer and decided to use them in place of the raviolis . I’m glad I did it. The colored tortellinis made the dish so vibrant and they looked so good with the sweet potato sauce. If you are a person who loves a sweet-savory combination, I’m sure you’ll love this. In Rachel Ray’s words, this dish is an absolute Yum-O!!
2 cups cheese tortellinis (or raviolis)
1 cup light cream
1/3 cup sweet potato (boiled and pureed)
1 tablespoon butter
1/2 tablespoon all purpose flour
1/4 teaspoon nutmeg
1 tablespoon grated parmesan
1 teaspoon chopped parsley or sage
Cook tortellini per the package instructions and set aside.
Heat butter in a non-stick pan. When it starts to melt add the flour and whisk until it is mixed well with the butter. Heat light cream in a microwave oven or stove. It just has to get a little hot, does not have to boil. When the flour appears to be cooked, add the cream and whisk everything together; make sure there are no lumps. When the cream starts to thicken, turn down the heat to simmer and whisk in nutmeg, salt and sweet potato puree.
When the sauce is perfectly combined and creamy, add the tortellinis and turn off heat. You can also give this dish a baked look, by sprinkling some grated mozzeralla cheese on top and placing it under the broiler until you see some nice brown spots on the top (about 1-2 minutes). Sprinkle the chopped herb and grated parmesan on top. Sage is such a perfect herb for this dish. But I just had parsley with me today and it worked just fine too.