Roasted Sweet Potato and Feta Ravioli

Submitted by Chef Kate

"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."

 

• Ready In: 1hr 15mins
• Ingredients: 8
• Serves: 4

ingredients

• 1 sweet potato, peeled, cut into 8 pieces
• 9.85 ml olive oil
• 1.23 ml salt
• 1.23 ml pepper
• 1 medium yellow onion, finely chopped
• 44.37 ml reduced-fat feta cheese, crumbles
• 32 wonton skins
• 59.14 ml flour

directions

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.

Reviews

[sofie-a-toast]

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.

 

[Julie Bs Hive]

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.

 

[Marlitt]

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.

 

[WiGal]

DH and I thought this tasted perfect and easy to put together:) I have had this in two wonderful restaurants-one in Napa and one in Madison and this is comparable. I followed all the directions except I did not use as much flour as suggested and I think that caused the ravioli to stick together too much in my serving bowl. I will use more flour next time. Also, because I was coordinating this was bbq ribs, I stored it in the freezer for about two hours. I think that part was okay to do, I am pretty sure that the flour is critical. The sage butter complimented the ravioli well. I reviewed this for the "I Recommend" tag, but I will definitely be making this again. I have even emailed this to my DS and DDIL. I also wonder about using 1 wonton skin with 2 teaspoons of filling inside?

 

[sweetysjd]

This was absolutely delicious. No, DELICIOUS. It tastes like something you'd order off the specials menu at a fancy restaurant. There is a bit of sweetness, but not too much. I was concerned that it wouldn't be substantial enough for a meal, but it sure was! I made a sage butter and it was perfect with the ravioli. My friend suggested putting 5-6 cloves of garlic on the pan to roast with the potato and then mashing it into the filling. I think that would be excellant as well. Thanks! This is definately going in my 'Six Stars' cookbook!