Sweet Potato Ravioli with Tomato Sauce

• 400g sweet potato, peeled, cooked and mashed
• 100g baby spinach, wilted
• 125g PHILADELPHIA Light Spreadable Cream Cheese
• 1 teaspoon ground cumin
• 1/3 cup chopped chives
• 60 wonton wrappers
• 1 egg, beaten
• Tomato Sauce
• 250mls salsa
• 60g PHILADELPHIA Light Spreadable Cream Cheese

1. Combine sweet potato, spinach, Philly*, cumin and chives.
2. Place tablespoons of mixture on a wonton skin.
3. Brush with egg and top with another skin, pressing the seal firmly.
4. Heat salsa in a frypan until hot.
5. Stir in Philly* until combined.
6. Cook ravioli in a large pot of rapidly, boiling water.
7. Drain, toss through sauce and serve.

sweet potato, baby spinach, philadelphia, ground cumin, chives, wonton wrappers, egg, tomato sauce, salsa, philadelphia

Taken from www.kraftrecipes.com/recipes/sweet-potato-ravioli-tomato-sauce-103363.aspx (may not work)