Roasted Sweet Potato and Feta Ravioli

Recipe by Chef Kate
READY IN: 1hr 15mins




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