Roasted Sweet Potato and Feta Ravioli

From: Julie B's Hive

On Jun 15, 2008

I'd never tried this dish until now and found it absolutely delicious. I had mine in the freezer for over 24 hours before making and serving as a light meal. A bit of herbed butter was all that was needed. Made for ZWT4.

From: WiGal

On Feb 6, 2008

DH and I thought this tasted perfect and easy to put together I have had this in two wonderful restaurants-one in Napa and one in Madison and this is comparable. I followed all the directions except I did not use as much flour as suggested and I think that caused the ravioli to stick together too much in my serving bowl. I will use more flour next time. Also, because I was coordinating this was bbq ribs, I stored it in the freezer for about two hours. I think that part was okay to do, I am pretty sure that the flour is critical. The sage butter complimented the ravioli well. I reviewed this for the "I Recommend" tag, but I will definitely be making this again. I have even emailed this to my DS and DDIL. I also wonder about using 1 wonton skin with 2 teaspoons of filling inside?

From: Marlitt

On Mar 5, 2008

We thought these were great and in keeping with everyone else here, very easy to put together. This was served with chicken parmesan and marinated cabbage. I used round porogie duppling wrappers which I found right beside the wonton wrapers at the store. I didn't add any flour because the wrappers seemed to have a thin coating of flour on them. I had no problem with them sticking. I think the trick is the water has to be a rolling boil. I also doubled the filling recipe because there were a lot of wrappers. I ended up with 25. I added some flour and egg to the left over filling and made gnocci (which turned out delish {recipe to follow}) Anyway a great recipe, Great meal thank you so much.

From: mersaydees

On Feb 16, 2008

These are out-of-the-box great! Thanks, Chef Kate! Made for I Recommend Tag.