Ingredientes para Roasted Sweet Potato And Feta Ravioli
- Sweet Potato
- Olive Oil
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
- Yellow Onion
- Reduced Fat Feta Cheese
- 32 wonton wrappers
- Flour for dusting
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Roasted Sweet Potato And Feta Ravioli? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Roasted Sweet Potato And Feta Ravioli
- Preheat oven to 350°F (175°C).
- Wash and chop 2 large sweet potatoes into 1-inch cubes.
- Toss sweet potatoes with 1 tablespoon olive oil, 1 teaspoon salt, and ½ teaspoon black pepper.
- Spread on a baking sheet and roast for 45-60 minutes, or until fork-tender.
- While sweet potatoes roast, heat 1 tablespoon olive oil in a medium skillet over medium heat.
- Add 1 small onion, thinly sliced, and cook, stirring occasionally, until softened and lightly browned (about 5-7 minutes).
- Set aside cooked onions.
- Once sweet potatoes are cool enough to handle, mash them in a large bowl, leaving some texture.
- Stir in the cooked onions, 4 ounces crumbled feta cheese, and a pinch of freshly ground nutmeg.
- Lay out 16 wonton wrappers on a clean, dry surface.
- Spoon 1 tablespoon of the sweet potato mixture into the center of each wonton wrapper.
- Lightly brush the edges of each wrapper with water.
- Top each with a second wonton wrapper, pressing firmly around the filling to seal and remove any air pockets.
- Use a fork to crimp the edges for a decorative finish.
- Place ravioli on a baking sheet lined with parchment paper dusted with flour; freeze for 15 minutes to firm up.
- Meanwhile, prepare the sauce: In a small saucepan, melt 4 tablespoons of butter over medium heat. Cook until the butter turns light brown and nutty (about 3-5 minutes; watch carefully to avoid burning).
- Stir in 1 tablespoon of fresh sage leaves and cook for another minute.
- Bring 2 quarts of salted water to a boil in a large pot.
- Carefully add the frozen ravioli and cook until they float to the surface (about 2-3 minutes).
- Remove ravioli with a slotted spoon and gently toss with the brown butter sage sauce.
- Serve immediately, garnished with extra sage leaves (optional).
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
10g
Fat
2g
Carbs
17g
