Both my little darlings are still unwell so we’ve been spending our days cuddled up on the sofa reading books and snoozing.
We did however manage to stir together this super simple supper of organic ravioli with pumpkin, pesto and pistachios.
This pasta is delicious and couldn’t be simpler to prepare. It’s just a matter of roasting a little pumpkin, cooking the ravioli and stirring them both together with some store bought pesto, fresh parsley and a handful or two of roasted pistachios.
Organic ravioli make the perfect supper for baby led weaning beginners. They’re large size and soft texture are easily nibbled on and they do somehow manage to withstand tight little grips – just be sure not to overcook the ravioli. Roasted pumpkin is also wonderful for blw beginners. Its super sweet flavour and soft texture makes it a favourite of most little ones I know and when smothered in a little pesto it takes on even more gorgeous flavour. If your little one is not yet able to eat nuts, simply leave the pistachios out of their portion. I decided to pop the pistachios onto Miss G.’s (2.5 years old) plate however left them off Mr H.’s (9 months old) supper.
To make your own organic ravioli with pumpkin, pesto and pistachios simply…