Wednesday, September 28, 2011
These days I almost always make stuffed pasta like ravioli using my so-called "dumpling method." It's just a really quick and easy way to make it, especially from frozen. Seven minutes flat. No waiting for a bunch of water to boil and then baby sitting it to make sure it doesn't burst open. It's just a lidded skillet, a little oil and 2/3 cup water. Cover and cook on high for seven minutes, and voila! Done, lickety-split.
We have a small container with herb parmesan topping.
Lots of fruit salad with some water fowl friends.
And snack is saltines with honey roasted peanut butter.
The stainless container is a Greentainer which is two-tiered, which is nice because it keeps everything pretty compact.
Bento #215 - Pasta Prima spinach ravioli and herb parm, and fresh fruit salad. Snack - Saltine crackers and honey roasted peanut butter.