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    You are in: Home / Greek / Roasted Sweet Potato and Feta Ravioli Recipe
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    Roasted Sweet Potato and Feta Ravioli

    Roasted Sweet Potato and Feta Ravioli. Photo by Julie B's Hive

    1/5 Photos of Roasted Sweet Potato and Feta Ravioli

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    30 mins

    45 mins

    Chef Kate's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat oven to 350 degrees.
    2. 2
      Toss sweet potatoes with 1 teaspoon oil, salt and pepper; place on a baking sheet and bake until fork tender, about 1 hour.
    3. 3
      Meanwhile, heat remaining teaspoon of oil in a medium skillet over medium heat; add onions.
    4. 4
      Cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Set aside.
    5. 5
      Mash potatoes in a large bowl, leaving mixture somewhat chunky; fold in onions and cheese until well combined. Set aside.
    6. 6
      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.
    7. 7
      Top with remaining 16 skins; push out any air pockets. Press to seal.
    8. 8
      Transfer ravioli to a parchment covered baking pan dusted with flour; place in the freezer until set, about 5 minutes.
    9. 9
      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.
    10. 10
      Drain; divide among four plates. Drizzle with sauce or sage butter.

    Ratings & Reviews:

    • on April 30, 2011

      55

      This was delicious! I did add some extra feta and I served with a balsamic tomato sauce. Like some others, I left the ravioli in the freezer for a few hours while I finished watching the Sharks game. I had no problem with them sticking together. A perfect gourmet meal thats a sinch to put together! Thanks Chef Kate.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 15, 2008

      55

      I'd never tried this dish until now and found it absolutely delicious. I had mine in the freezer for over 24 hours before making and serving as a light meal. A bit of herbed butter was all that was needed. Made for ZWT4.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 05, 2008

      55

      We thought these were great and in keeping with everyone else here, very easy to put together. This was served with chicken parmesan and marinated cabbage. I used round porogie duppling wrappers which I found right beside the wonton wrapers at the store. I didn't add any flour because the wrappers seemed to have a thin coating of flour on them. I had no problem with them sticking. I think the trick is the water has to be a rolling boil. I also doubled the filling recipe because there were a lot of wrappers. I ended up with 25. I added some flour and egg to the left over filling and made gnocci (which turned out delish {recipe to follow}) Anyway a great recipe, Great meal thank you so much.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)

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    Nutritional Facts for Roasted Sweet Potato and Feta Ravioli

    Serving Size: 1 (134 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 273.8
     
    Calories from Fat 29
    10%
    Total Fat 3.3 g
    5%
    Saturated Fat 0.5 g
    2%
    Cholesterol 5.7 mg
    1%
    Sodium 530.6 mg
    22%
    Total Carbohydrate 52.2 g
    17%
    Dietary Fiber 2.8 g
    11%
    Sugars 2.5 g
    10%
    Protein 7.9 g
    15%

    The following items or measurements are not included:

    reduced-fat feta cheese

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