What's for Dinner? November 18, 2009

I'm going to do something I don't usually do, that is, to do a block I did week before last. This block had a few challenging spots (stomp and pivot, up and double lunge). Last week I saw a few people practicing before class, so I though it would be nice to give this class another do over!

Walk the Dog (8)
Stomp and pivot (4)
Shuffle straddle x 3 (12)
Jump shot x 2 (8)
Curtsy x 2 (8)
2 repeater box step (8)
Up and double lunge (8)
Side leg x 2 (8)


Ricotta Cheese Ravioli with Butternut Squash Sauce


2 teaspoons olive oil
1 small onion, chopped
1 clove garlic, chopped
2 cups fresh or thawed frozen butternut squash chunks
1 (14 1/2 ) can chicken broth
1 1/2 teaspoons chopped fresh sage
1/2 teaspoon ground pepper
1/4 teaspoon salt
1/8 teaspoon + pinch nutmeg
5 tablespoons grated Parmesan Cheese
1 egg white
1 (12 ounce) package wonton wrappers (24 wrappers)
Sage leaves

1. Heat the oil in a large nonstick skillet set over medium heat. Add the onion and garlic, cook until fragrant, about 1 minute. Add the squash, broth, chopped sage, 1/4 teaspoon of the pepper, salt and 1/8 teaspoon nutmeg; cook, stirring until the squash is very tender and the liquid is evaporated, about 15 minutes. Remove the skillet from the heat; let cool 15 minutes.

2. Meanwhile, to make the ravioli, combine the ricotta, 3 tablespoons of the Parmesan, the egg white, and the remaining 1/4 teaspoon of pepper in a small bowl. Lightly dust a work surface with flour. Place 12 wonton wrappers on the surface and put 1 1/2 teaspoons of the cheese mixture in the center of each wrapper. With a pastry brush that has been dipped in water, dampen the edges of the wrappers, then place another wrapper on top, pressing out the air as you pinch the edges together to seal. Cover lightly with a damp towel, set aside.

3. Puree the squash mixture in a food processor. If too thick add water, 1 tablespoon at a time, until the mixture has a saucelike consistency. Pour into a medium saucepan and set over medium heat. Bring to a gentle simmer, stirring frequently; keep warm.

4. Meanwhile, bring a large pot of water to a boil. Reduce the heat to a gentle boil, slip half of the ravioli into the water and cook until they float, about 4 minutes. With a slotted spoon, transfer the ravioli to a colander. Drain well, then transfer to a bowl and keep warm. Cook and drain the remaining ravioli. Spoon the sauce evenly into each of 4 shallow bowls and top with the ravioli. Sprinkle with remaining 2 tablespoons of Parmesan and a pinch of nutmeg. Garnish with sage leaves.

Per serving: (6 ravioli and 1/4 cup sauce) 289 calories, 8 grams fat, 3 grams sat. fat, 42 grams carbs, 4 grams fiber, 14 grams protein.