Roasted Sweet Potato and Feta Ravioli |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 4 |
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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:
1 sweet potato, peeled, cut into 8 pieces |
2 teaspoons olive oil |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 medium yellow onion, finely chopped |
3 tablespoons reduced-fat feta cheese, crumbles |
32 wonton skins |
1/4 cup 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.
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