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."
Ingredients
- 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
- • 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.