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Wednesday, May 22, 2013

Kid's Cheese Ravioli with Coconut Oil and Veggies

Easy to make, tasty, and gets in proteins and veggies!  This makes a lot, so you can freeze it for later use.  I purchased individual 4oz tupperware containers to freeze perfectly portioned meals for my son!  You can use whatever type of vegetables you have around the house.


1 package Buitoni Four Cheese Ravioli (in the refrigerated aisle of Publix, near dairy and lunch meat)
2 Tbsp extra virgin coconut oil
1 Tbsp olive oil
3/4 Cup chopped frozen spinach
1/2 Cup chopped tomatoes
1/2 Cup chopped zucchini


Boil 4 cups of water.  Add 1 Tbsp olive oil (to prevent sticking).  Add ravioli.  Boil until soft, about 6 minutes.  Drain.

In a small sauce pan, melt 1 Tbsp coconut oil over medium heat.  Add chopped spinach and zucchini.  Cook until zucchini is tender.  Add tomatoes.

Toss all ingredients in the pot you used to cook the ravioli.  Turn heat on low, add remaining tablespoon of coconut oil and a dash of salt and pepper.

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