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.
Ingredients
1 unit
Corn
1 unit
Apple
9 ounce
Spinach and Ricotta Ravioli
(Contains Milk, Eggs, Wheat)
7.5 ounce
Marinara Cup
2.3 ounce
Peanut Butter
(Contains Peanuts)
2 teaspoon
Honey
3 ounce
Semisweet Chocolate Chips
(Contains Soy)
½ cup
Rolled Oats
¼ cup
Shredded Coconut
(Contains Tree Nuts)
Not included in your delivery
Salt
Pepper
1 teaspoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• 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.
