Kid’s Cheesy Ravioli & Sweet Corn
+ Snack: Chocolate Peanut Butter Oat Bites
Does making kids’ lunches + snacks feel like a part-time job? We feel you, and we’re here to help. This 15-minute lunch + 15-minute snack are the perfect make-ahead lunch box time-savers. You’ll whip up tender spinach-ricotta ravioli and marinara sauce with a side of toasted corn and fresh apple slices (to stay or to go!). But just wait—it’ll be snack time before you know it! Roll up chewy homemade whole-grain oat bites with peanut butter, chocolate chips, honey, and coconut for a sweet, wholesome treat. That’s right: We’re thinking outside the lunchbox (so you don’t have to!).
“This recipe is designed to provide lunch and snack components for multiple days. For each lunch and snack meal, 3 servings and 6 servings are provided for a 2 person and 4 person box respectively. Nutrition information under the Nutrition Values section below is for the lunch portion. The following nutrition information is for 1 serving of the snack meal: Calories: 350, Fat: 21g, Saturated Fat: 10g, Cholesterol: 0mg, Sodium: 70mg, Carbohydrates: 31g, Fiber: 4g, Sugar: 15g, Protein: 8g.
Download the nutrition labels to see final nutrition information for both lunch and snack components.“
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Spinach Ricotta Ravioli
(Contains Milk, Eggs, Wheat)
Semisweet Chocolate Chips
(Contains Tree Nuts)
Not included in your delivery
• Bring a large pot of salted water to a boil. Wash and dry produce. • Drain corn, then pat dry with paper towels. Halve, core, and thinly slice apple.
• Once water is boiling, gently add ravioli to pot. Cook until al dente and floating to the top, 4-5 minutes. Drain and rinse under cold water. Pat dry with paper towels. TIP: To serve ravioli right away, skip rinsing with cold water! • MICROWAVE ALTERNATIVE: Place ravioli in a large bowl and fill with just enough water to cover. Cover tightly with plastic wrap and microwave until ravioli are tender, 5-7 minutes. Carefully remove plastic wrap, then drain. Rinse under cold water, then pat dry with paper towels.
• Meanwhile, heat a drizzle of oil in a large pan over high heat. Add corn and cook, stirring occasionally, until golden brown and lightly charred in spots, 4-6 minutes. • Season to taste with salt and pepper.
• To serve: Transfer marinara to a medium microwave-safe bowl; cover with plastic wrap and microwave until warmed through, 30-60 seconds. Divide ravioli and marinara between plates. Serve with corn and apple on the side. • To stash: Refrigerate ravioli, corn, and apple in separate containers and pack as desired, with marinara for dipping!
• Place peanut butter, honey, and half the chocolate chips (all for 6 servings) in a large microwave-safe bowl. Cover with plastic wrap and microwave until melted, 30-45 seconds. Whisk until smooth. • Stir in oats, coconut, and a pinch of salt until evenly combined. Refrigerate until mixture holds together easily when pinched, 5-10 minutes. TIP: Be careful not to over-chill, or mixture will be too hard to roll!
• Roll oat mixture into 8-10 1-inch balls (16-20 balls for 6 servings). TIP: The oat mixture is definitely sticky! To help with rolling, lightly oil your hands first. • To store: Keep oat bites in an airtight container at room temperature for up to 5 days.