Roasted Sweet Potato And Feta Ravioli

• 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

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.

sweet potato, olive oil, salt, pepper, yellow onion, feta cheese, wonton skins, flour

Taken from www.food.com/recipe/roasted-sweet-potato-and-feta-ravioli-210595 (may not work)