Rating: 4.5 stars
10 Ratings
  • 5 star values: 4
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Serve with ham, roast pork loin, Cornish hen, or venison.

Recipe by Cooking Light October 2007

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Credit: Randy Mayor; Melanie J. Clarke

Recipe Summary test

Yield:
8 servings (serving size: 3 ravioli)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • Pierce potato several times with a fork; place on a foil-lined baking sheet. Bake at 400° for 40 minutes or until tender. Cool. Peel potato; mash. Combine potato, cheese, 1/4 teaspoon salt, cinnamon, and nutmeg in a small bowl.

  • Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying), spoon 1 tablespoon potato mixture into center of each wrapper. Brush edges of dough with egg white; bring 2 opposite corners to center. Press edges together to seal, forming a triangle. Repeat procedure with remaining wonton wrappers, potato filling, and egg white.

  • Bring 6 quarts water to a boil. Add 8 ravioli; cook 2 minutes or until done. Remove ravioli from pan with a slotted spoon. Lightly coat cooked wontons with cooking spray; keep warm. Repeat procedure with remaining ravioli.

  • Melt butter in a small skillet over high heat. Add chopped sage to pan; cook 1 minute or until butter is lightly browned. Stir in remaining 1/4 teaspoon salt, juice, and pepper. Drizzle butter mixture over ravioli. Garnish with sage sprigs, if desired.

Nutrition Facts

159 calories; calories from fat 17%; fat 5.1g; saturated fat 3g; mono fat 1.3g; poly fat 0.4g; protein 4.1g; carbohydrates 24.3g; fiber 1.9g; cholesterol 15mg; iron 1.3mg; sodium 356mg; calcium 45mg.
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