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. ---------------------------------------------------------------------------
Nutrition
Ingredients
