• 1/4 cup olive oil or canola oil
• 1/4 tsp red pepper flakes
• 1.5-2 lbs fish fillets (we prefer flounder or sea bass, but almost any firm fish will do)
• 4 fingerling potatoes, sliced thin
• 1 lemon, thinly sliced 
• 1/2 red onion, thinly sliced 
• Green veggies (baby bok choy or chinese broccoli is a favorite), parboiled
• Chopped fresh herbs (parsley, chives, cilantro)
• Sesame oil (optional)
• Sliced ginger (optional)
• Salt and pepper

1. Preheat oven to 400 degrees F. Pour olive oil into measuring cup and add red pepper flakes.
2. Prepare four 15 x 15-inch squares of parchment paper (or foil) and place one fish fillet on top of each sheet. 
3. Top each with a few slices of potato, lemon, onion, veggies, ginger (optional) and drizzle with spicy olive oil. Top each packet with fresh herbs, a dash of sesame oil (optional) and season with salt and pepper. 
4. Wrap each into parchment packets. There are many techniques to do this, including twirling the ends to look like hard candy, to calzone shaped or pouches similar to how a they wrap up a sandwich at the deli. Pull up the sides together than roll down the ends until it lays flat on the fish. Fold overhang underneath bundle. Then place fish packet on cookie sheet. 
5. Slide the packets onto a cookie sheet and bake for 20 minutes. Remove from the oven and serve one present per plate. Be careful when unwrapping as the steam will be HOT. 

Because umdaddy (my husband) grew up on raviolis, it's pretty much in regular rotation in our family's weeknight menu. I was delighted to try a new recipe that makes a nod to ravs and puts little fingers to good use. Did I mention this recipe only has seven ingredients?

Notes:

• This is a great dish to cook with kids. I had the boy count out the shells, grate and measure cheese, and mix ingredients. He also liked stuffing the shells - perfect for little hands.
• I added raw spinach to the mixture, which left me wanting more. I will try sauteing in oil and garlic next time before adding to the ricotta mixture.
• Marina sauce is not pictured above because umdaddy was upset that I went with store-bought (Russo's) instead of homemade gravy. But did he clean his plate? Yes he did. And the kids gobbled it all up.

Adapted from Real Simple, May 2010
Serves 4

INGREDIENTS:
20 jumbo pasta shells (about half a 12-oz box)
{dirty little secret ingredient} store-bought marina sauce
2 15 oz containers ricotta
2 cups baby spinach, chopped
1 egg
1/2 cup grated parmesan
Kosher salt and black pepper
1 cup grated mozzarella

DIRECTIONS:
1. Heat oven to 400 degrees. Cook the pasta according to the package directions; drain and run under cold water until cool.

2. Spread the marinara sauce in the bottom of a large broiler-proof baking dish.

3. In a large bowl, combine the ricotta, spinach, Parmesan, 1/2 tsp salt, 1/4 tsp pepper. Spoon the mixture into the shells and place them on top of the sauce. Sprinkle with mozzarella and bake until the shells are heated through, 10-12 minutes.

4. Increase heat to broil. Broil shells until the cheese beings to brown, 2-5 minutes.