Pumpkin Ravioli

Pumpkin Ravioli

This is recipe I tried; to get babyE to eat her veggies while she protested about the mush or puree she was being served. I was looking around on the net for finger food recipes and came across one for butternut squash. I however decided to use pumpkin instead, as she is more familiar with it. I’ve also made this ravioli using Jamaican callaloo, which I cooked through then pureed.

4 oz. all-purpose flour

1 oz. bottled or purified water

1 tsp. extra virgin olive oil

4 oz. pumpkin, peeled, cooked and mashed or pureed. I add a pinch of oregano (optional)

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) or your hands, of course. 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. Knead the dough thoroughly, and then divide into two pieces. Roll out each piece VERY thinly.

After pureeing or mashing, stir the oregano into the pumpkin.

Take a teaspoon of the pumpkin and place at intervals along 1 sheet of pasta. Place the other sheet of pasta over the top and press down around the ‘mounds’ of pumpkin. Next, cut around the pumpkin mounds with a very sharp knife. Create a decorative edge for your ravioli by pressing all the way around the edge with the wet prongs of a fork.

Bring a large pan of water to the boil, and then carefully slide in the ravioli shapes. When the shapes rise to the surface of the water, they are ready. Carefully remove them with a spoon. You can serve as they are or add a veggie sauce.

I add Broccoli puree (sort of like a pesto sauce) and a bit of shredded cheese (BabyE enjoy cheese very much)



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