Sweet Potato Ravioli with Lemon-Sage Brown Butter

1 (1 lb) sweet potato
2 T grated fresh Parmesan cheese
1/2 t salt, divided
1/4 t gorund cinnamon
1/8 t ground nutmeg
24 wonton wrappers
1 large egg white, lightly beaten
6 quarts water
Cooking spray
3 T butter
1 T chopped fresh sage
1 T fresh lemon juice
1/8 t freshly gorund black pepper
Sage sprigs (optional)

Preheat oven to 400. 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 t salt, cinnamon, and nutmeg in a small bowl.

Working with 1 wonton wrapper at a time (cover remaining wrappers witha 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 togethr to seal, formng 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 minutes or until butter is lightly browned. Stir in remaining 1/4 teaspoon salt, juice, and pepper. Drizzle butter mixure over ravioli. Garnish with sage sprigs, if desired. Yield 8 servings (serving size 3 ravioli)

Calories 159, Fat 5.1g