3 large sweet potatoes (about 2-1/2 pounds), peeled and cubed

1/4 cup olive oil, divided

1-1/2 teaspoons herbes de Provence

3/4 teaspoon salt, divided

1/2 teaspoon pepper, divided

2 shallots, chopped

2 garlic cloves, minced

1 cup whole-milk ricotta cheese

1 tablespoon hazelnut liqueur

1/4 teaspoon ground nutmeg

72 wonton wrappers

3 quarts water

3/4 cup unsalted butter, cubed

3 tablespoons minced fresh sage

1/2 cup dried cherries, chopped

1/4 cup chopped hazelnuts, toasted

1 cup shaved Asiago cheese

Preheat oven to 400°. Place sweet potatoes in a greased 15x10x1-in. baking pan; toss with 2 tablespoons oil, herbes de Provence, 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast 25-30 minutes or until tender, stirring once. Cool slightly.

In a small skillet, heat remaining oil over medium-high heat. Add shallots and garlic; cook and stir until tender. Transfer to a food processor. Add sweet potatoes, ricotta cheese, liqueur, nutmeg and the remaining salt and pepper; process until blended.

Place 1 tablespoon filling in center of each wonton wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Moisten wrapper edges with water. Fold one corner diagonally over filling to form a triangle; press edges to seal. Pull opposite corners together, forming a boat; moisten with water and pinch to seal.

In a Dutch oven, bring water to a boil. Reduce heat to a gentle boil. Cook tortellini in batches 30-60 seconds or until they float. Remove with a slotted spoon; keep warm.

In a small heavy saucepan, melt butter over medium heat. Add sage; heat 5-7 minutes or until butter is golden brown, stirring constantly. Remove from heat; stir in cherries and hazelnuts. Serve with tortellini. Top with cheese.