Prepare the sweet potato filling. Blend the baked sweet potato with honey and cinnamon until smooth. (Can prep this ahead of time.)

Fill ravioli doughs with sweet potato filling and pinch closed. In a pot of boiling water, boil raviolis just as you would pasta.

Blend together sun-dried tomato pesto ingredients. (Can prep this ahead of time.)

When ready to serve, grease and heat a sauté pan and cook one serving at a time. Add roasted sweet potatoes and onions to the pan and sauté until heated through. Add cooking wine, a heaping spoon of the sun-dried tomato pesto, and alfredo sauce. Mix to combine. Add about six raviolis and cook until sauce thickens, coating the pasta. Serve fresh!