Roasted Sweet Potato And Feta Ravioli Food

ROASTED SWEET POTATO AND FETA RAVIOLI

Steps:

• Heat oven to 350 degrees.
• Toss sweet potatoes with 1 teaspoon oil, salt and pepper; place on a baking sheet and bake until fork tender, about 1 hour.
• Meanwhile, heat remaining teaspoon of oil in a medium skillet over medium heat; add onions.
• Cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Set aside.
• Mash potatoes in a large bowl, leaving mixture somewhat chunky; fold in onions and cheese until well combined. Set aside.
• 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.
• Top with remaining 16 skins; push out any air pockets. Press to seal.
• Transfer ravioli to a parchment covered baking pan dusted with flour; place in the freezer until set, about 5 minutes.
• 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.
• Drain; divide among four plates. Drizzle with sauce or sage butter.

SWEET POTATOES WITH FETA CHEESE

Steps:

• Place the slices of sweet potatoes into a microwave safe dish, and add just enough water to cover. Cook for 10 minutes in the microwave, or until starting to become tender.
• Preheat the oven's broiler. Place the sweet potato slices onto a greased broiler pan. Slice the feta cheese the best you can, and place a piece on top of each potato slice. Drizzle balsamic vinegar over all.
• Place under the preheated broiler for about 6 minutes, or until cheese is lightly browned.

ROASTED SWEET POTATO WITH BANANA WALNUT CRUMBLES

Steps:

• Preheat the oven to 375 degrees F. Place a rack in the middle of the oven and another in the lower third.
• Combine the oats, walnuts, sugar, salt and mashed banana, then cut in the butter. Spread the mixture on a parchment-paper-lined baking sheet. With damp hands, pat the mixture into an even 1/4-inch layer.
• Place the sweet potatoes, cut-side up, in a baking pan and place on the bottom oven rack. Place the topping on the upper rack. Bake the topping until the edges are lightly browned, 15 to 18 minutes. Cool the topping, but leave the potatoes in the oven to continue cooking until a knife inserted in the center comes out easily, about 1 hour total.
• When the topping is cool enough to handle, break into pea-size crumbles. Use a fork to scrape and fluff the insides of the potatoes. Sprinkle the potatoes with the crumb topping, then drizzle each with some of the honey and serve immediately.
• Cook's Notes: To make this recipe gluten-free, use gluten-free rolled oats.
• The banana walnut crumb topping yields about 1 1/2 cups.

ROASTED SWEET POTATO AND TOMATO SOUP

Steps:

• Cut the tomatoes in half, scoop out the seeds and discard.
• Peel and mince half the garlic.
• Combine minced garlic, tomatoes, and 1 tbsp olive oil in a baking dish and roast at 425 F until the tomatoes are shriveled (about 30-40 minutes).
• Cut the sweet potatoes in half the long way, place cut-side down in a dish, drizzle with 1 tbsp olive oil, and roast at 425 for 25 minutes (can be done with the garlic and tomatoes).
• Chop the onion, peel and chop the carrots, and chop the celery.
• Heat 2 tbsp olive oil in a skillet and cook the onion, carrots, and celery until the onion turns translucent (10 minutes or so).
• Combine onion/carrot/celery mixture with stock in a saucepan. Remove skin from sweet potatoes and add to saucepan. Simmer uncovered for 40 minutes.
• Meanwhile, chop tomatoes and reserve (along with the minced garlic).
• Add thyme, chives, and sage to the soup. Use an immersion blender to process the soup until smooth. Alternatively, remove and process in a food processor (may have to do this in steps if your food processor is not large enough).
• Chop the parsley and walnuts. Ladle soup into bowls. Place a large spoonful of the tomato and garlic into the center of each bowl and garnish the soup with walnuts and parsley. Serve hot.

ROASTED SWEET POTATO WITH RAISINS AND SUNFLOWER SEEDS

Steps:

• Preheat oven to 425 degrees.
• Chop sweet potato. Spread evenly over bottom of large glass baking pan.
• Sprinkle raisins and sunflower seeds evenly over potato pieces.
• Coat liberally with olive oil (drizzle over and stir things up, then spread evenly again.).
• Bake for 20-30 minutes, until tender.
• Serve and enjoy!

BAKED SWEET POTATO WITH OLIVES, FETA, AND CHILE

Steps:

• Preheat the oven to 400°F. Scrub, rinse and dry the sweet potatoes. Pour a little olive oil on to your palms and rub this over the unpeeled sweet potatoes.
• Next, rub in some coarse salt. Pierce the sweet potatoes a few times on all sides using a small sharp knife, then wrap them in tin foil and bake for an hour (or a little longer, if necessary) until done. Use half of them immediately and leave the rest to cool.
• Place the sweet potato(es) on a plate and open the foil. Cut in half lengthways, then press on the outside of the halves so that the fluffy flesh bulges out slightly. Crumble the feta over the sweet potato(es), top with the olives, chile pepper and cilantro, and drizzle generously with olive oil.

SWEET POTATO & GOAT'S CHEESE RAVIOLI

Steps:

• For the filling, bake, steam or microwave the potatoes, then roughly mash. Mix with the pumpkin seeds and goat's cheese.
• For the pasta, place the flour and a pinch of salt in a food processor and crack in the eggs. Pulse until mixture forms sticky-looking crumbs. Turn the mixture out onto a lightly floured surface and bring together to form a firm dough. Knead for 5 mins until the dough feels smooth, wrap in cling film and chill for 30 mins. To make by hand, shape flour into a 'ring' on a work surface, crack eggs into the middle, then gradually work the flour into eggs using your fingers.
• Cut the pasta into quarters, then roll out each piece using a pasta machine. Dust with flour as you go and move it down a notch onto a thinner setting every second roll. Continue until you get to the penultimate setting. If you like your pasta very thin and delicate, you can go for the thinnest setting. If you don't have a machine, use a heavy rolling pin to roll the dough as thinly as possible.
• Stamp out rounds using a ravioli cutter or a 6cm biscuit cutter - work quickly so the pasta doesn't dry out. Lay the circles on a semolina-dusted surface and cover with cling film as you cut the rest.
• Place a small tsp of filling in the centre of each round. Dampen the edges with water, then sandwich another round on top. Use your fingertips to seal the edges, trying to expel all the air as you go. Lay the ravioli on a semolina-dusted tea towel to dry for a few mins.
• Cook ravioli in a large pan of gently boiling salted water for 4-5 mins. Do not use a full rolling boil as it is likely to make ravioli split. Drain, and serve with a little chilli oil, Parmesan and pumpkin seeds.

HERBED GREEK ROASTED POTATOES WITH FETA CHEESE

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Lightly oil a large baking dish.
• Stir the potatoes, garlic, olive oil, water, lemon juice, salt, and pepper together in a bowl until the potatoes are evenly coated; pour into the prepared baking dish.
• Roast in the preheated oven until the potatoes begin to brown, about 40 minutes. Season the potatoes with the oregano and mint. If the dish appears dry, pour another 1/2 cup water into the dish. Return to the oven and bake about 40 minutes more. Top with the crumbled feta cheese to serve.

ROASTED SWEET POTATO WITH CHICKPEAS, GOAT CHEESE, AND CORIANDER

Steps:

• Preheat oven to 400º F (200º C). Cut the sweet potatoes in half lengthwise. Brush the top and skins with 1 tablespoon olive oil. Place the sweet potatoes cut side-down on a baking tray with parchment paper. Roast for 45 minutes, or until completely cooked through.
• Take the sweet potatoes out of the oven. Turn them over and use a fork to make little insertions in their soft flesh. Season with salt and pepper.
• Divide the chickpeas and goat cheese over the four halves and place them back into the oven for about 10 minutes, or until the goat cheese has melted.
• Take the sweet potatoes out of the oven, drizzle with the remaining 1 tablespoon of olive oil, some lemon juice to taste, and add the coriander. Serve and enjoy!

FETA ROASTED POTATOES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine olive oil, balsamic vinegar, lemon juice, Greek seasoning, salt, pepper, garlic powder, oregano, and thyme in a large plastic bag or bowl. Add potatoes and shake until potatoes are coated.
• Place into a baking dish that's large enough to accommodate potatoes in a single, snug layer.
• Bake in the preheated oven for 40 minutes, stirring every 10 minutes. Top with feta cheese. Return to the oven and bake for another 5 minutes. Serve.

POTATO AND CHEESE RAVIOLI WITH FRESH TOMATO SAUCE

Steps:

• Cook potatoes in large saucepan of boiling salted water until very tender, about 20 minutes. Drain. Return potatoes to pan and mash. Cool potatoes. Stir in 1 cup cheese and mint. Season filling to taste with salt and pepper.
• Line 2 baking sheets with plastic wrap; sprinkle with flour. Stack 6 wonton wrappers on work surface. Trim edges of wonton stack to form 2 3/4-inch square, preferably using scallop-edged pastry wheel cutter. Repeat stacking and trimming with remaining wrappers. Place half of wrappers on work surface. Place 1 tablespoon filling in center of each. Brush edges of wrappers lightly with water. Top each with another wrapper; press on edges to seal well. Place ravioli on prepared baking sheets. (Can be made 4 hours ahead. Sprinkle lightly with flour. Cover with plastic wrap and chill.)
• Heat oil in large nonstick skillet over medium heat. Add garlic and stir 30 seconds. Add tomatoes and sauté until heated through, about 5 minutes. Season sauce to taste with salt and pepper. Transfer 1/2 cup sauce to large shallow serving bowl.
• Working in batches, cook ravioli in large pot of boiling salted water until just tender but still firm to bite, about 3 minutes. Using slotted spoon, transfer ravioli to bowl with sauce. Spoon remaining sauce over. Sprinkle with remaining 1/4 cup cheese and serve.

SPINACH, FETA, AND PINE NUT RAVIOLI FILLING

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Cook the spinach until fully wilted, about 2 minutes. Let cool, then squeeze the spinach to remove as much liquid as you can.
• Combine the cooked spinach, feta, and pine nuts in a blender or food processor and pulse until it is the consistency of a fine paste. Beat the egg and water together in a small bowl.
• To assemble the ravioli, brush the egg over a sheet of pasta. Drop the filling mixture on the dough by teaspoonfuls about one inch apart. Cover the filling with the top sheet of pasta, pressing out the air from around each portion of filling. Press firmly around the filling in whatever shape you wish (circles, squares) and then cut them apart. Press the tines of a fork around the edges of the pasta to seal each raviolo.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, add the ravioli, stir gently, and return to a boil. Cook uncovered until the ravioli float to the top and the filling is hot, about 3 to 5 minutes.