Tuesday, February 2, 2010

I hate spinach!


For the Big Words Little Foods weekly recipe swap I thought I'd share how Emily came to change her mind about spinach. 
My daughter is a pasta lover. Put a plate with cheese ravioli and garlic bread in front of Emily she will be in heaven. In fact, the whole family enjoys a good ravioli dinner and so I try to find variations that everyone will like.

   My dear hubby is not a vegetable lover (I think Emily inherited the picky-eater gene from him) but he does like spinach. So I was inspired to incorporate more spinach into our meals and from this my version of Spinach & Cheese Ravioli was born.

After I served up dinner with the ravioli my sweet little daughter gave me a big hug and said, "Thanks for a good dinner, Mama. I looooove it!"

"You're welcome, honey. I'm glad you like spinach now," I answered.

"No, I don't! I hate spinach. Yuck!" she squealed.

Score one for mommy. She was eating spinach, loving it, and didn't even know it.

Afterward I told her about the spinach and she was pretty proud of herself for liking a new vegetable. Not long after that we came across a cute book, D.W. The Picky Eater, at the library that related exactly to Emily's spinach experience. She still talks about it whenever we have Spinach & Cheese Ravioli.

Spinach & Cheese Ravioli
16 oz. ricotta 
1 c. shredded mozzarella 
2 c. spinach, finely chopped
1 egg
1/4 tsp. salt & pepper
2 garlic cloves, minced 
1 package wonton wrappers (or you can make your own pasta dough if you're that talented)
1/4 c. olive oil
1/2 c. parmesan, grated

Mix first 6 ingredients well. Layout wonton wrappers on a flat surface. Place about a tablespoon of cheese & spinach mixture onto one side of the wonton wrapper. Put a little bit of water around the edges of the wonton to help seal it, then fold and press edges. Bring a large pot of water to a rapid boil, carefully place the ravioli (about 5 - 6 at a time) in the water. When they rise to the top they are done (about 3 - 4 min.). Gently toss the cooked ravioli in olive oil and parmesan. This recipe makes about 25 ravioli depending how much filing you use for each ravioli. 


jenna said...

ooh those sound good. i've never made ravioli but we get the pre-made ones from costco with spinach filling, the boys call them 'sun' pasta. they protest when i serve them with red sauce, preferring them plain. i remember when little boo was a baby he only ate the filling, passing over the pasta! thanks for sharing your story.

jenna said...

oh, and don't forget to link back to my big words picky eater post from yours!

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