Ricotta Ravioli with Sweet Potato Sauce

• 1 cup low-fat ricotta cheese
• 1 oz. grated Pecorino-Romano cheese, optional
• 2 cloves garlic, minced (2 tsp.)
• 2 tsp. minced sage, plus more for garnish
• 48 square won ton wrappers
• 1 oz. shaved Pecorino cheese, optional
• 2 tsp. chopped fresh parsley, plus more for garnish
• 1 Tbs. olive oil
• 2 Tbs. minced shallot
• 2 cloves garlic, minced (2 tsp.)
• 1 cup cooked, pureed orange-fleshed sweet potato
• 2 Tbs. sherry or white wine

1. To make Ravioli:
2. Line 2 baking sheets with parchment paper.
3. Stir together ricotta, grated cheese (if using), garlic, and sage in medium bowl.
4. Season with salt and pepper, if desired.
5. Place 1 won ton wrapper on work surface (cover remaining wrappers with damp, clean towel to prevent drying.)
6. Spoon 2 tsp.
7. ricotta mixture in center of wrapper.
8. Brush edges with water.
9. Top with another won ton wrapper, pressing gently to seal edges.
10. Repeat with remaining ricotta mixture and won ton wrappers.
11. Arrange ravioli in single layer on prepared baking sheets; freeze.
12. To make Sweet Potato Sauce:
13. Heat oil in small saucepan over medium heat.
14. Add shallot, and season with salt, if desired.
15. Cook 2 minutes, or until tender.
16. Add garlic; cook 30 seconds, or until fragrant.
17. Stir in sweet potato and sherry, and season with salt and pepper, if desired; simmer 5 minutes.
18. Bring large pot of salted water to a boil over high heat.
19. Add ravioli; stir with spoon or spatula to keep them from sticking together.
20. Cook 2 minutes, or until ravioli float to surface.
21. Drain.
22. Arrange 4 ravioli per serving plate.
23. Top each serving with 3 Tbs.
24. Sweet Potato sauce, then shaved cheese (if using), chopped parsley, and minced sage.

lowfat ricotta cheese, romano cheese, garlic, sage, wrappers, cheese, fresh parsley, olive oil, shallot, garlic, sherry

Taken from www.vegetariantimes.com/recipe/ricotta-ravioli-with-sweet-potato-sauce/ (may not work)