I am working on my list of healthier nut-free snacks to contrast what the kids’ school nurse sent home. In the meantime thought I’d share this awesome ravioli my husband made on the boys’ first day of school at my suggestion.  It’s funny sometimes:I buy all the ingredients and just have to tell him what I have in mind.  Then he cooks it.  He cuts faster, cooks and  knows what to do better than I do, so it works well.  I just help whatever he needs help with. And he loves to cook.

He used wonton skin wrappers that I buy in the grocery section of supermarket.  They make wonderfully thin raviolis so you get more taste of the fillings.  Poach chicken breast in water for 5 minutes (until done but not tough).  Sauté ½ small onion, minced and then 2 cloves garlic, minced both in olive oil.  Add pound of spinach until wilted.  Blend in food processor with chicken, tsp porcini powder and salt & pepper.  Mix in ½ cup of ricotta cheese.  Spoon in dollop onto center of a wrap, moisten edges and press another wrap on top gently squeezing any air out before sealing.   Press edges with a fork.  Keep on cookie sheet dusted with corn meal until ready. When nearly time to serve put in gently boiling water for about 5 minutes and remove with straining spoon.   

Served with a simple cherry tomato sauce.  Take several handfuls of cherry tomatoes (we used orange cherry tomatoes) cut in half, Tbsp of fresh basil chopped, 2 tsp olive oil, salt and pepper to taste and ¼ cup of chicken stock.  Cook until tomatoes are tender, stirring often.  So easy and delicious!

We served ours with a green salad. The boys weren’t too keen on trying the sauce but I finally got my eldest to try it.  His aversion is to the seeds.  My middle son was a bit easier but my youngest flat out refused.  They all loved the ravioli but next time asked for it without sauce.  Oh well.  Different sauce for them next time or just butter! My son loves to spike & color his hair for first & last days of school.