Sweet potato ravioli with asiago cheese sauce

This makes a lovely first course for an Autumn dinner party. I love using wonton wrappers to make ravioli, they're so easy to work with! This is my adaptation of a recipe I found in "Treasury of Cooking Healthy"

• Ready In: 2 hrs 30 mins
• Serves: 8

Ingredients

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

Directions

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. 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. 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. 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. Spoon 3 tablespoons of sauce onto individual plates Place 3 ravioli onto each plate.
6. You can sprinkle additional chopped fresh sage over as a garnish.