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Seafood Combination
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Sweet Potato Ravioli with Asiago Cheese Sauce
Yield: Makes 8 servings
Ingredients:
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 plus 2 teaspoons all-purpose flour
1/2
cup fat-free (skim) milk
1/2
cup fat-free reduced-sodium chicken 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 chicken 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.
Nutritional Information:
| Serving Size: | |
| Sodium | 558 mg |
| Protein | 11 g |
| Fiber | 3 g |
| Carbohydrate | 49 g |
| Cholesterol | 19 mg |
| Saturated Fat | 3 g |
| Total Fat | 7 g |
| Calories from Fat | 20 % |
| Calories | 304 |
Dietary Exchange:
| Meat | 1/2 |
| Starch | 3 |
| Fat | 1 |
This recipe appears in:
Italian
