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Butternut Squash Ravioli 

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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)
  • Read more: http://www.homemade-baby-food-recipes.com/infant-finger-food.html#ixzz2sxzbfsC5

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

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).
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, then divide into two pieces.
Roll out each piece VERY thinly.
Stir the paprika into the butternut squash.

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).
When the shapes rise to the surface of the water, they are ready. Carefully remove them with a slotted spoon.
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!

Read more: http://www.homemade-baby-food-recipes.com/infant-finger-food.html#ixzz2sxzhnWPk

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