1Place oil in large skillet over medium high heat. Add onion and garlicand cook, stirring, for 5 minutes. Add sweet potato and cook, stirring, for 3 minutes. Add broth, bring to a boil, cover, reduce heat to low, and cook, stirring occasionally, for 8 minutes. Add spinach, cover, and cook, stirring occasionally, for 5 minutes or until it is bright green and tender. Add cumin, ginger, salt and pepper to taste. Stir well and set aside.;
2Preheat oven to 375°F. Mist a baking sheet with non-stick cooking oil spray and set aside. Fill a small bowl with water. Place 1 teaspoon sweet potato mixture onto one wrap. Dip a finger into water and "paint" a line of water along each side of wrap. Place second wrap on top, then crimp edges together tightly with fingers or tines of a fork. Place filled ravioli onto prepared baking sheet and repeat with remaining wraps.;
3Mist tops of the ravioli squares with non-stick cooking oil spray, and sprinkle them generously with Parmesan. Bake for 8 minutes or until golden brown. Let cool for 5 minutes on a wire rack and serve.;
4Sage Brown Butter Sauce - Place pancetta and sage in hot saucepan with olive oil and sauté until slightly brown and starting to crisp. Add butter. Remove from heat when butter starts to brown, add pepper to taste.
Sage Brown Butter Sauce (Optional);