Description
An amazingly easy and relatively quick (most of the time is for roasting the potato)recipe for delicious little raviolis.
Great with a tomato-y buttery sage kind of sauce. By way of the chicago tribune.
Ingredients
- Sweet Potato
- Olive Oil
- Salt
- Pepper
- Yellow Onion
- Reduced-fat Feta Cheese
- Wonton Skins
- Flour
Instructions
- Heat oven to 350 degrees
- Toss sweet potatoes with 1 teaspoon oil, salt and pepper
- Place on a baking sheet and bake until fork tender, about 1 hour
- Meanwhile, heat remaining teaspoon of oil in a medium skillet over medium heat
- Add onions
- Cook, stirring occasionally, until softened and beginning to brown, about 5 minutes
- Set aside
- Mash potatoes in a large bowl, leaving mixture somewhat chunky
- Fold in onions and cheese until well combined
- Set aside
- Lay 16 wonton skins side by side on a dry work surface
- Spoon 1 tablespoon of filling into the center of each of the 16 skins
- Lightly brush the edges with water
- Top with remaining 16 skins
- Push out any air pockets
- Press to seal
- Transfer ravioli to a parchment covered baking pan dusted with flour
- Place in the freezer until set, about 5 minutes
- Heat 2 quarts of water to a boil in a stockpot over medium-high heat
- Add ravioli
- Cook until they float to the surface, about 2 minutes
- Drain
- Divide among four plates
- Drizzle with sauce or sage butter