Sweet potato ravioli with asiago cheese sauce

• sweet potato↗3⁄4 lb
• plain nonfat yogurt↗2 tablespoons
• minced fresh chives1 teaspoon
• minced fresh sage1⁄4 tablespoon
• wonton wrappers↗24
• water↗
• butter↗1 tablespoon
• flour, plus↗1 tablespoon
• flour↗2 teaspoons
• skim milk↗1⁄2 cup
• low sodium chicken broth↗1⁄2 cup
• shredded asiago cheese1⁄2 cup
• ground nutmeg↗1⁄4 teaspoon
• white pepper1⁄4 teaspoon
• ground cinnamon↗1⁄8 teaspoon

Step-by-step instructions

1. 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. 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. 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. 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. 5

   Spoon 3 tablespoons of sauce onto individual plates Place 3 ravioli onto each plate.

6. 6

   You can sprinkle additional chopped fresh sage over as a garnish.