Tuesday, March 23, 2010

Sweet Potato Ravioli with Asiago Cheese Sauce

These were absolutely to die for. I am head over heels in love. I kid you not.
Sweet Potato Ravioli with Asiago Cheese Sauce

From: Treasury of Cooking Healthy

3/4 lb. sweet potatoes
2 Tbs. plain nonfat yogurt
1 tsp. fresh chives, minced
1 Tbs. +1/4 tsp. fresh sage, divided
24 wonton wrappers
1 Tbs. butter or margarine
1 Tbs.+2 tsp. flour
1/2 cup skim milk
1/2 cup chicken broth (use vegetable broth for a vegetarian option.
1/2 cup shredded asiago or cheddar cheese (I used the Asiago and it was AMAZING)
1/4 tsp. ground nutmeg
1/4 tsp. ground white pepper
1/8 tsp. ground cinnamon

Preheat oven to 350 degrees. Bake sweet potatoes for 40-45 minutes or until tender. Cool completely. Peel potatoes and mash pulp. Stir in yogurt, chives and 1/4 tsp. sage.

Place wonton wrappers on counter. Spoon 1 rounded tsp. potato mixture in center or each wonton. Spread filling flat, leaving 1/2" border. Brush edges lightly with water. Fold wontons in half diagonally, pressing lightly to seal. Place filled wontons on baking hseet and cover loosely with plastic wrap.

Bring 1 1/2 quarts water to a boil in a large saucepan. Reduce heat to medium. Add a few ravioli at a time. Don't overcrowd them or they will stick together. Cook until tender, about 9 minutes. Transfer to serving dishes with a slotted spoon.

Melt margarine 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. Stir in cheese, nutmeg, white pepper and cinnamon.

Spoon sauce over ravioli and sprinkle with remaining sage.

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