Categories: Baby Table Food, Italian, Pasta
Ingredients
- 2 oz (1/2 cup) flour (unbleached)
- 2 oz (1/2 cup) semolina flour
- 2-3 fl oz (1/3 cup) very warm water
- 1 tbsp olive oil
- around 6 oz (3/4 cup) butternut squash, peeled, cooked and mashed
- pinch of sweet paprika (optional)
Directions
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Mix the flours together, then slowly add the oil and water, mixing well (this is easiest to achieve with a food processor set at the lowest speed).
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The mixture should become a ball of dough – if it seems too dry, add a teaspoon of water at a time until a ball is formed.
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Knead the dough thoroughly, then divide into two pieces.
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Roll out each piece VERY thinly.
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Stir the paprika into the butternut squash.
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EITHER
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Take heaped teaspoons of the butternut squash and place at intervals along 1 sheet of pasta.
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Place the other sheet of pasta over the top and press down around the ‘mounds’ of butternut squash.
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Next, cut around the butternut squash mounds with a very sharp knife.
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Create a decorative edge for your ravioli by pressing all the way around the edge with the wet prongs of a fork.
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OR
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Splash out on some ravioli moulds.
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They are inexpensive and make it much easier to create perfect ravioli shapes!
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NEXT…
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Bring a large pan of water to the boil, then carefully slide in your ravioli shapes (we find it best to cook just three or four at a time).
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When the shapes rise to the surface of the water, they are ready. Carefully remove them with a slotted spoon.
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Serve as they are – with a fresh tomato sauce for babies already enjoying tomatoes – or even with a sauce of another veggie puree thinned with a little stock!