Butternut Squash Ravioli

One of the very first recipes that we tried for Isabelle, it went down a treat.

Butternut Squash Ravioli

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)

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.

Take heaped teaspoons of the butternut squash and place at intervals along 1 sheet of
Place the other sheet of pasta over the top and press down around the ‘mounds’ of
butternut squash.
Next, cut around the butternut squash 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.
Splash out on some ravioli moulds.
They are inexpensive and make it much easier to create perfect ravioli shapes!

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!

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