I don't have a picture because we ate it all up and it was yummy. What was it? Why, sweet potato-thyme-feta ravioli.
Peel, chop, and boil sweet potatoes until soft.
Mash until smooth along with a good chunk of crumbled feta, some salt and pepper, and a bunch of fresh thyme (or dried from the garden). Let cool. You'll probably have way more filling than you need, so plan on freezing the leftovers for faster ravioli in the future.
, and cut the long banner of pasta into two equal pieces.
On one piece, take a large round, fluted cookie cutter and mark (but don't cut all the way through) circles. Place a bit of filling in each circle. Using a pastry brush, or your finger, draw a circle with water around the outside of each ravioli-to-be, then layer the second piece of pasta over top. Carefully cup your hand around the filling and press the upper layer of pasta down, smooshing out all the air. When you've done them all, cut out with the cookie cutter. (Chop up the extra pasta bits, toss with flour, and freeze for later use.)
Cook your ravioli in salted, boiling water for 4-5 minutes. Dress it with just some salt, pepper, and olive oil or butter. Enjoy!