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Sweet potato ravioli with asiago cheese sauce

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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"”
READY IN:
2hrs 30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

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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