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This gourmet entree combines the flavors of sweet potato, tangy yogurt, sage and asiago cheese with outstanding results. It is an out of the ordinary combination that makes for a unique culinary experience. If you’ve been wanting to try something new and different – this healthy ravioli recipe is the place to start! The flavors all compliment each other beautifully without being overpowering. And they are much easier to make than you think; Just be sure not to overfill the pastry – a little goes a long way when it comes to this dish. This pasta is so sinfully good, you’ll have to convince them that it’s healthy!

3/4 pound sweet potatoes

2 tablespoons plain nonfat yogurt

1 tablespoon plus 1/4 teaspoon fresh sage, minced (use fresh in this recipe, substituting dried just isn’t the same)

1 teaspoon fresh chives, minced

24 wonton wrappers (available in the refrigerated section of the grocery store)

1 tablespoon nonhydrogenated butter replacement (try Earth Balance or Spectrum) Or you could sub margarine

1 tablespoon plus 2 teaspoons flour

1/2 cup skim milk

1/2 cup reduced sodium, low fat chicken broth

1/2 cup shredded asiago cheese

1/4 teaspoon ground nutmeg

1/4 teaspoon ground pepper

1/8 teaspoon cinnamon

Preheat oven to 350 degrees. Bake the sweet potatoes for 40 to 45 minutes, or until tender. Cool completely.

Once cooled, peel the skins off and mash the pulp in a small bowl. Stir in the yogurt, chives, and 1/4 teaspoon of the sage.

Place the wonton wrappers on a flat surface in a single layer. Spoon 1 rounded teaspoon of the potato mixture in the center of each wonton. Spread the filling out slightly with the back of the spoon, leaving a 1/2 inch border. Using your finger, brush all around the edges lightly with water, and fold each wonton in half diagonally pressing lightly to seal. Place the filled wontons on a baking sheet and cover loosely with plastic wrap.

Bring 1 1/2 quarts water to a boil, add a few ravioli at a time (being sure not to overcrowd the pot, or they will all stick together). Cook until tender, about 8-9 minutes, then remove with a slotted spoon and transfer to a platter.

Melt the butter substitute in a small saucepan over medium heat. Stir in flour and cook for 1 minute, stirring constantly. Gradually and slowly, stir in milk and chicken broth. Cook, stirring frequently, for 4 minutes until sauce thickens slightly. Stir in cheese, nutmeg, pepper, and cinnamon.

Spoon about 3 tablespoons sauce onto serving plates, and place 4 ravioli on each plate over sauce. Sprinkle tops with remaining sage and serve warm.

Makes 6 servings (4 ravioli per person) Per serving: 298 calories, 6 g fat, 2 g saturated fat, 0 g trans fat, 39 g carbs, 4 g fiber, 0 g added sugar, 258 mg sodium, 19 mg cholesterol, 18 g protein, 174 mg calcium.