Preheat oven to 400 degrees.

Pierce potato several times with a fork; place on a foil-lined baking sheet.  Bake at 400 degrees for 40 minutes or until tender.  cool.  Peel potato; mash.  Tip: Bake the potatoes the day before and refrigerate overnight. 

Combine potato, cheese, 1/4 teaspoon salt, cinnamon, and nutmeg in a small bowl.

Working with 1 wonton wrapper at a time (cover remaining wrappers with a 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 together to seal, forming 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 and cook 1 minute or until butter is lightly browned.  Stir in remaining 1/4 teaspoon salt, juice, and pepper.  Drizzle butter mixture over ravioli.  (I actually forgot the salt for the sauce and I didn't notice.)

8 servings (serving size: 3 ravioli)

Nutrition: Calories 159 (17% from fat); Fat 5.1g (sat 3g, mono 1.3g, poly 0.4g); protein 4.1g; carb 24.3g; fiber 1.9g; chol 15mg; iron 1.3mg; sodium 356mg; calc