Potato And Green Onion Ravioli With Tomatoes And Thyme

• 1 1/4 lb. Russet potatoes, peeled and diced
• 1/2 c. freshly grated Romano cheese (about 2 oz.)
• 1 egg
• milk
• 5 green onions
• 1 (10 oz.) pkg. potsticker wrappers, cut in 3 1/2 rounds (wonton)
• 6 Tbsp. unsalted butter (3/4 stick)
• 2 tsp. minced fresh thyme or 1/2 tsp. dried, crumbled
• 1 1/4 lb. tomatoes, peeled, seeded and diced

1. Cook potatoes in large pot of boiling water until tender; drain.
2. Transfer to bowl and mash.
3. Blend in cheese and egg.
4. Thin potato mixture slightly with milk if very dry.
5. Season with salt and pepper.
6. Mix in onions.
7. Place 1 heaping teaspoonful potato mixture in center of wrapper.
8. Brush edges with water.
9. Fold wrappers in half; press edges to release air bubbles and seal, forming half circle.
10. Repeat with remaining ingredients.
11. (Can be made 2 days ahead.
12. Place in single layer on waxed paper-lined cookie sheets and freeze.
13. Do not thaw before cooking.)
14. Cook ravioli in batches in large pot of boiling, salted water until just tender, about 2 minutes for fresh, 5 minutes for frozen.
15. Transfer to plates using slotted spoon.
16. Tent with foil to keep warm. Meanwhile, melt butter in heavy small skillet over medium heat. Mix in thyme.
17. Spoon over ravioli.
18. Garnish with tomatoes and serve.

russet potatoes, freshly grated romano cheese, egg, milk, green onions, potsticker wrappers, unsalted butter, thyme, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=454312 (may not work)