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Sweet Potato Ravioli With Asiago Cheese Sauce

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

Steps

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.
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.
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 cook until tender , about 9 minutes then transfer to a platter with a slotted spoon.
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.
Spoon 3 tablespoons of sauce on.

Ingredients

sweet potato, plain nonfat yogurt, fresh chives, fresh sage, wonton wrappers, water, butter, flour, skim milk, low sodium chicken broth, asiago cheese, ground nutmeg, white pepper, ground cinnamon