- Cook Time
1 8-oz Russet potato, scrubbed and pierced several times with a fork
1 cup fresh or frozen peas, thawed, cooked
¼ cup plain unsweetened low-fat soy milk
2 tbsp roasted unsalted pumpkin seeds
2 tbsp nonfat plain Greek yogurt
1 tbsp white miso paste
24 whole-wheat wonton wrappers
2 cups low-sodium chicken broth
1 tsp lemon zest
1 tbsp fresh lemon juice
4 tsp extra-virgin olive oil
2 tbsp chopped chives
Ground black pepper, to taste
1. Preheat oven to 350°F. Place potato on a small baking sheet and bake until soft when pricked with a fork, 1 to 11⁄2 hours. Remove from oven and let cool. Halve and scoop out flesh, discarding skin.
2. In a food processor, purée peas, milk, pumpkin seeds, potato flesh, yogurt and miso until smooth, about 2 minutes.
3. Arrange a small bowl of water near your work surface. Place 1 wonton wrapper in front of you. (TIP: Keep remaining wrappers covered with a kitchen towel to prevent them from drying out.) Spoon 1 tbsp pea mixture in center of 1 wrapper. Dip your finger into water and moisten 1 wonton corner. Fold over to opposite corner to make a triangle. Place on a large plate or baking sheet and cover with a piece of damp paper towel. Repeat with remaining wrappers and pea mixture.
4. Bring a large 8-qt pot of water to a boil. Working in batches to avoid overcrowding, add ravioli. Reduce heat to a gentle simmer and cook for 3 minutes; do not boil. Meanwhile, in a small sauce-pot, bring broth to a boil. Remove from heat and stir in lemon zest and juice; set aside.
5. With a slotted spoon, transfer ravioli to serving bowls and top with lemon broth, oil and chives, dividing evenly. Season with pepper and serve immediately.
- Serving Size: 6 Ravioli, ½ Cup Lemon Broth, ½ Tbsp Chives
- Calories: 268
- Carbohydrate Content: 43 g
- Fat Content: 7 g
- Fiber Content: 7 g
- Protein Content: 12 g
- Saturated Fat Content: 1 g
- Sodium Content: 239 mg
- Sugar Content: 5 g
- Monounsaturated Fat Content: 4 g
- Polyunsaturated Fat Content: 1 g