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Sweet Potato Ravioli with Asiago Cheese Sauce

Sweet Potato Ravioli with Asiago Cheese Sauce

Are you ready to take your pasta game to the next level? Look no further than this sensational recipe for Sweet Potato Ravioli with Asiago Cheese Sauce. With its vibrant colors, melt-in-your-mouth texture, and a blend of savory and creamy flavors, this dish is a showstopper that will impress both your guests and your own taste buds.
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Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Servings: 6 people
Course: Main Course
Cuisine: Italian
Calories: 298
Ingredients Equipment Method Video Notes

Ingredients
  

  • ¾ pound sweet potatoes
  • 2 tablespoons plain nonfat yogurt
  • 1 tablespoon 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 (available in the refrigerated section of the grocery store) (try Earth Balance or Spectrum)
  • 1 tablespoon flour (plus 2 teaspoons)
  • ½ cup skim milk
  • ½ cup reduced sodium, low fat chicken broth
  • ½ cup shredded asiago cheese
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground pepper
  • ⅛ teaspoon cinnamon

Equipment

  • oven
  • 1 small bowl
  • 1 baking sheet
  • plastic wrap
  • 1 slotted spoon
  • 1 platter
  • 1 small saucepan
  • 6 serving plates

Method
 

  1. Preheat oven to 350 degrees. Bake the sweet potatoes for 40 to 45 minutes, or until tender. Cool completely.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Video

Notes

Homemade Ravioli vs. Store-Bought: If you're short on time, you can use store-bought ravioli and still enjoy the delicious combination of flavors. However, making your own ravioli from scratch allows you to customize the filling and achieve a truly artisanal touch.