Sweet Potato Ravioli with Lemon-Sage Butter

1 (1-pound) sweet potato
2 T grated fresh Parmesan Cheese
1/2 tsp. salt, divided
1/4 tsp. ground cinnamon
1/8 tsp. 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 tsp. freshly ground black pepper
Sage sprigs

1. Preheat oven to 400 degrees
2. Pierce potato several times with a fork; place on a foil-lined baking sheet. Bake at 400 degrees fro 40 minutes or until tender. Cook. Peel potato; mash. Combine potato, cheese, 1/4 tsp. salt, cinnamon, and nutmeg in a small bowl.
3. Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying), spoon 1 T 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.
4. 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.
5. 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 tsp. salt, juice and pepper. Drizzle butter mixture over ravioli. Garnish with sage sprigs, if desired.

Cheese and Spinach Stuffed Portebellos

4 large portobello mushroom caps
1/4 tsp. salt
1/4 tsp. freshly ground pepper, divided
1 cup part-skim ricotta cheese
1 cup finely chopped fresh spinach
1/2 cup finely shredded Parmesan cheese, divided
2 T finely chopped kalamata olives
1/2 tsp. Italian seasoning
3/4/ cup prepared marinara sauce

1. Preheat oven to 450 degrees. Coat a rimmed baking sheet with cooking spray.
2. Place mushroom caps, gill-side up, on the prepared pan. Sprinkle with salt and 1/8 tsp. pepper. Roast until tender, 20 t0 25 minutes.
3. Meanwhile, mash ricotta, spinach, 1/4 cup Parmesan, olives, Italian seasoning and the remaining 1/8 tsp. pepper in a medium bowl. Place marinara sauce in a small bowl, cover and microwave on high until hot, 30 seconds to 1 1/2 minutes.
4. When the mushrooms are tender, carefully pour out any liquid accumulated in the caps. Return to caps to the pan gill-side up. Spread 1 T marinara into each cap; cover the remaining sauce to keep warm. Mound a generous 1/3 cup ricotta filling into each cap and sprinkle with the remaining 1/4 cup Parmesan cheese. Bake until hot, about 10 minutes. Serve with the remaining marinara sauce.

Eggplant Parmesan

1 cup dry breadcrumbs
1/2 cup Finely grated fresh Parmesan Cheese
1/4 cup chopped fresh parsley
1 T dried Italian seasoning
1 tsp. salt-free lemon pepper
1/2 tsp. salt
2 (1 pound) eggplants, each peeled and cut crosswise into 6 slices
1 cup all-purpose flour
2 large eggs, lightly beaten
1 large egg, lightly beaten
cooking spray
1 (25.5 oz. jar fat-free marinara sauce
1 cup shredded part-skim mozzarella cheese
3 cups hot cooked angel hair pasta

Preheat oven to 350 degrees

Combine first 6 ingredients in a shallow dish. Dredge eggplant slices in flour. Combine egg whites and egg. Dip eggplant slices in a single layer on a jelly-roll pan coated with cooking spray. Bake at 350 degrees for 25 minutes. Pour the sauce evenly over eggplant slices; sprinkle with cheese. bake an additional 10 minutes or until cheese is milted. Serve over pasta.