Sweet potato ravioli with asiago cheese sauce |
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Prep Time: 60 Minutes Cook Time: 1 Minutes |
Ready In: 61 Minutes Servings: 8 |
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This makes a lovely first course for an Autumn dinner party. I love using wonton wrappers to make ravioli, they're so easy to work with! This is my adaptation of a recipe I found in Treasury of Cooking Healthy Ingredients:
3/4 lb sweet potato |
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:
1. Preheat oven to 350° 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.
2. 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.
3. 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.
4. 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.
5. Spoon 3 tablespoons of sauce onto individual plates Place 3 ravioli onto each plate.
6. You can sprinkle additional chopped fresh sage over as a garnish.
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