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."

Prep: 30 mins
Cook: 5 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 1 corn
  • 1 apple
  • 9 oz spinach and ricotta ravioli
  • 7.5 oz marinara cup
  • 2.3 oz peanut butter
  • 2 tsp honey
  • 3 oz semisweet chocolate chips
  • 0.5 cups rolled oats
  • 0.25 cups shredded coconut
  • salt
  • pepper
  • 1 tsp cooking oil
  • 2 corns
  • 2 apples
  • 18 oz spinach and ricotta ravioli
  • 15 oz marinara cup
  • 4.6 oz peanut butter
  • 4 tsp honey
  • 3 oz semisweet chocolate chips
  • 1 cup rolled oats
  • 0.5 cups shredded coconut
  • salt
  • pepper
  • 1 tsp cooking oil

Instructions

  1. • 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.
  2. • 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.
  3. • 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.
  4. • 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!
  5. • 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!
  6. • 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.