This blog features a different packed lunch every weekday. The photos show one of the actual lunches that I pack for my kids -- and often myself -- just before it disappears into the lunchbox. I post recipes on www.delish.com when they are available. Of course, your comments and questions are welcome!
Tuesday, May 11, 2010
Tuesday, May 11
Today's Lunch:
Fried Cheese Ravioli
with grated romano, frizzled basil leaves and marinara sauce
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.
So I'm guessing they don't trade lunches with kids in their class... =>
ReplyDeleteYummy yum double yum. Did you make the ravioli's fresh? or is this something I can do to packaged ones?
ReplyDeleteNo, 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.
ReplyDeleteJordon, I used refrigerated ravioli and was roughly following Giada's recipe:http://www.foodnetwork.com/recipes/giada-de-laurentiis/fried-ravioli-recipe/index.html
ReplyDeleteTo 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.