Sweet Potato Ravioli with Asiago Cheese Sauce

Sweet Potato Ravioli with Asiago Cheese Sauce

Sweet Potato Ravioli with Asiago Cheese Sauce

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Makes 8 servings


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


  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: 1/8 of total recipe
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



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