A new world has just opened up to me, so I thought I'd share it - WONTON
WRAPPERS are used to make this "Ravioli" dish. It couldn't be easier, and
the flavors are wonderful. I cook the sweet potato in the microwave the day
before, and then let it cool in the refrigerator overnight. Then before I
went to work I mashed it, and stirred in the yogurt and herbs. This made it
very quick to complete when I came home from work.
I wonder what other fillings could be used in the wrappers? Maybe spinach
and fat-free ricotta?
I'd love to hear your ideas
* Exported from MasterCook *
Sweet Potato Ravioli
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound sweet potato -- cooked & mashed
2 tablespoons nonfat plain yogurt
1 teaspoon fresh chives -- minced
1 teaspoon sage
24 whole won-ton wrappers
2 tablespoons flour
1 clove garlic, minced
1/2 cup skim milk
1/2 cup vegetable broth
1/2 cup fat-free parmesan Cheese
1/4 teaspoon ground nutmeg
1/4 teaspoon ground white pepper
Combine cooled mashed sweet potato with yogurt, chives and 1/2 teaspoon of
the sage. 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.
Bring 1 1/2 quarts water to a boil in large pan. 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.
Add flour to garlic, milk and broth in a saucepan. Cook and stir constantly
until thickened, and then about 4 minutes more. Stir in nutmeg, and pepper.
Put a little of the sauce on a serving platter, then place ravioli on top of
sauce. Cover with remainder of sauce and sprinkle on the rest of the sage .
Sprinkle with fat-free parmesan cheese.