Ingredients:
3/4 lb sweet potatoes
2 tablespoons plain nonfat yogurt
1 teaspoon minced fresh chives
1/4 tablespoon minced fresh sage
24 wonton wrappers
water
1 tablespoon butter
1 tablespoon flour, plus
2 teaspoons flour
1/2 cup skim milk
1/2 cup low sodium chicken broth
1/2 cup shredded asiago cheese
1/4 teaspoon ground nutmeg
1/4 teaspoon white pepper
1/8 teaspoon ground cinnamon
Directions:
Preheat oven to 350F Bake sweet potatoes 40-45 minutes or until tender; cool completely and then peel them and mash the pulp Stir in yogurt, chives and sage.
Place wonton wrappers on counter Spoon 1 rounded tsp of potato mixture in the center of each wonton Spread filling kind of flat but leave a 1/2 inch border; brush edges lightly with water, fold them in half diagonally and press edges lightly to seal Place the filled wontons on a baking sheet and cover them loosely with plastic wrap.
Bring 1 1/2 quarts of water to a boil in a large saucepan; reduce heat to medium, then add a few ravioli at a time (do not overcrowd) Cook until tender, about 9 minutes then transfer to a platter with a slotted spoon.
Melt butter in a small saucepan over medium heat Stir in flour; cook 1 minute, stirring constantly Gradually stir in milk and chicken broth; cook and stir until slightly thickened, about 4 minutes, then stir in cheese, nutmeg, white pepper and cinnamon.
Spoon 3 tablespoons of sauce onto individual plates Place 3 ravioli onto each plate.
You can sprinkle additional chopped fresh sage over as a garnish.
Servings: 8
Time preparation: 60 min.
Time total: 150 min.