Sweet Potato Ravioli with Asiago Cheese Sauce - 6 pts

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Sweet Potato Ravioli with Asiago Cheese Sauce - 6 pts

 

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 all purpose flour, plus 2 teaspoons

all-purpose flour

1/2 cup fat-free (skim) milk

1/2 cup vegetable 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 vegetable 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.

 

Yield: Makes 8 servings

 

Nutritional Information:Serving Size:

Calories 304, Calories from Fat 20%; Total Fat 7g,

Saturated Fat 3 g; Fiber 3 g

Sodium 558 mg; Protein 11 g ; Carbohydrate 49 g ;

Cholesterol 19 mg

 

Dietary Exchange: Meat 1/2; Starch 3 ; Fat 1 .

 

Source: by the Editors of Easy Home Cooking Magazine

Formatted by Chupa Babi: 12.21.07

 

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