Roasted Sweet Potato and Feta Ravioli

Total Time
1hr 15mins
30 mins
45 mins

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