Roasted Sweet Potato and Feta Ravioli

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: 1 hr 15 mins
• Serves: 4

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.