Easy Sweet Potato Ravioli with Creamy Asiago Sauce - Delicious & Healthy Recipe

INGREDIENTS

3/4 pound sweet potato 2 tablespoons plain nonfat yogurt 1 teaspoon minced fresh chives 1 tablespoon plus 1/4 teaspoon minced fresh sage, divided 24 wonton wrappers 1 tablespoon reduced-fat margarine 1 tablespoon plus 2 teaspoons all-purpose flour 1/2 cup fat-free (skim) milk 1/2 cup fat-free reduced-sodium chicken broth 1/2 cup (2 ounces) shredded Asiago or Cheddar cheese 1/4 teaspoon ground nutmeg 1/4 teaspoon white pepper 1/8 teaspoon ground cinnamon

PREPARATION:

1. Preheat oven to 350°F. Bake sweet potato 40 to 45 minutes or until tender. Cool completely. Peel potato and mash pulp. Stir in yogurt, chives and 1/4 teaspoon sage.
2. Place wonton wrappers on counter. Spoon 1 rounded teaspoon potato mixture in center of each wonton. Spread filling flat leaving 1/2-inch border. Brush edges lightly with water. Fold wontons in half diagonally, pressing lightly to seal. Place filled wontons on baking sheet and cover loosely with plastic wrap.
3. Bring 1-1/2 quarts water to a boil in large saucepan. Reduce heat to medium. Add a few ravioli at a time. (Do not overcrowd.) Cook until tender, about 9 minutes. Transfer to platter with slotted spoon.
4. Melt margarine in small saucepan. Stir in flour; cook 1 minute, stirring constantly. Gradually stir in milk and chicken broth. Cook and stir until slightly thickened, about 4 minutes. Stir in cheese, nutmeg, white pepper and cinnamon.
5. Spoon 3 tablespoons sauce onto individual plates. Place 3 ravioli onto each plate. Sprinkle with remaining sage.

This recipe appears in: Italian NUTRITIONAL INFORMATION: Serving Size: 1/8 of total recipe Sodium 558 mg Protein 11 g Fiber 3 g Carbohydrate 49 g Cholesterol 19 mg Saturated Fat 3 g Total Fat 7 g Calories from Fat 20 % Calories 304 DIETARY EXCHANGE: Starch 3 Meat 1/2 Fat 1