Tuesday, May 11, 2010

Tuesday, May 11

Today's Lunch:

Fried Cheese Ravioli
with grated romano, frizzled basil leaves and marinara sauce
Fuji Apple Slices
with creamy cinnamon dip


  1. So I'm guessing they don't trade lunches with kids in their class... =>

  2. Yummy yum double yum. Did you make the ravioli's fresh? or is this something I can do to packaged ones?

  3. No, from what they tell me, the girls don't trade their lunches...LOL! It's actually discouraged at their school to reduce food allergy issues.

  4. Jordon, I used refrigerated ravioli and was roughly following Giada's recipe:http://www.foodnetwork.com/recipes/giada-de-laurentiis/fried-ravioli-recipe/index.html

    To make the frizzled basil, drop leaves (after separating from stem) into hot oil. Cover immediately with lid until popping and sputtering reduces. Remove with slotted spoon and place on paper towels. Sprinkle with sea salt.