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Kitchen Mailbox Countdown to Dinner Dining
Cooking with Kids: Bo Lebow

Thursday, February 03, 2000

Tested by Kelly Burgess

Age: 10

Parents: Larry and Ellen Lebow

Community: Squirrel Hill

School: Ellis School, Shadyside

What she wants to be when she grows up: A chef and own her own fancy grocery store to sell her homemade foods.

Kitchen tip: Let your mom do the oven stuff.

Bo's Festive Ravioli

Bo and her sisters, Molly, 14, and Katie, 12, love to cook and like to get creative in the kitchen. They come by it honestly - their mom is a two-time contributor to Countdown to Dinner. One day the girls had a craving for ravioli with Parmesan cheese, but they had no garlic and no Parmesan. They dug through their fridge and cupboards and invented this tasty dish.

1 package frozen ravioli (we used a 3-pound bag of meat ravioli)
1/4 cup olive oil
1 1/2 teaspoons garlic powder
1 cup grated feta cheese (Bo suggests a hand-held nut grinder to grate very finely)
1/4 cup fresh basil, cut into tiny pieces (Bo recommends scissors for this)
1 large tomato cut into small pieces

Prepare the ravioli according to package directions. Drain. Put the ravioli back in the pot and toss gently with olive oil and garlic powder. Place ravioli on serving platter. Sprinkle top with feta cheese and then basil. Rim the edge of the plate all around with tomatoes. Makes 6 to 8 servings.

Tester's notes: Our helper for this recipe was our 10-year-old, who is handy with a knife but had trouble grating the crumbly cheese. We just used a regular grater, since we don't have a nut grinder. The dish came together quickly, made a beautiful presentation and tasted as if it could be on the menu at a good restaurant. Next time we make it, we'll cut down on the garlic, or use fresh, because we were still tasting it later.

To submit a recipe to Cooking with Kids, please send the recipe, along with the name of the child, a head shot (preferably a school picture), and a telephone number where the child can be contacted to: Cooking with Kids, c/o Kelly Burgess, Post-Gazette Food, 34 Boulevard of the Allies, Pittsburgh 15222. Questions? Call Kelly at 724-443-2362 or Suzanne Martinson, 412-263-1760.

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