Sweet Potato Tortellini in Almond Cream Sauce
What a wonderful exploration of the nuances of flavors. The sweet potatoes, deep-brown caramelized onions, and roasted nuts are all slightly sweet. The flavors meld together beautifully in this delicious and innovative pasta. The tortellini and the sauce can both be prepared a day in advance. Keep both refrigerated; reheat the sauce slowly. The cilantro and potato skins can be fried a few hours before serving, since they do not have to be hot.
Ingredients
- Tortellini
- Sweet Potatoes or Yams - 2 large
- Salt and freshly ground pepper to taste
- Pinch of ground nutmeg
- Unbleached Pastry Flour - 1-1/2 cups
- Eggs - 2 large, lightly beaten
- Rice flour for baking sheet
- Onions
- Sweet Onions - 2 large, such as Maui or Bermuda
- Unsalted Butter - 1 tablespoon
- Garlic Cloves - 3, peeled and minced
- Salt and freshly ground pepper to taste
- Brandy - 1 tablespoon
- Chicken Stock - 1/2 to 1 cup
- Sauce
- Blanched Almonds - 3/4 cup
- Heavy (whipping) cream - 2 cups
- Chicken Stock - 1 cup
- Shallots - 2, peeled and chopped
- Garlic Clove - 1, peeled and smashed
- Brandy - 2 tablespoons
- Pinch of freshly grated nutmeg
- Salt and freshly ground pepper to taste
- Garnish
- Salt
- Cilantro - 1 bunch, cleaned and stemmed
- Oil for deep-frying
- Skins from sweet potatoes
Instructions
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.
