Roasted Sweet Potato and Feta Ravioli

Total Time
1hr 15mins
Prep 30 mins
Cook 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.

Ingredients Nutrition


  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.
Most Helpful

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.

sofie-a-toast April 30, 2011

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.

Julie B's Hive June 15, 2008

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.

Marlitt March 05, 2008