organic ravioli with pumpkin, pesto & pistachio

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…

Begin by preheating your oven to 190 degrees celsius (370 F).

Place the diced pumpkin onto an oven tray lined with baking paper.  Sprinkle over a little bbq seasoning (salt free), drizzle with a little olive oil and toss to combine.  Bake for 20-25 minutes or until golden and tender.

Meanwhile, bring a large pot of water to the boil over high heat.  Add the ravioli and cook according to packet instructions.  Drain and drizzle with a little olive oil to prevent sticking.

Place the ravioli, pesto, parsley and toasted pistachios into a large bowl and mix gently to combine.

Gently fold through the roasted pumpkin.

Place the gorgeously tossed pasta into a family sized serving dish and enjoy. X

organic ravioli with pumpkin, pesto and pistachio

feeds 4

not suitable to freeze

INGREDIENTS

400 grams pumpkin, cut into small cubes

extra virgin olive oil, to drizzle pumpkin and pasta with

1 teaspoon (salt free) bbq seasoning (if you can’t find salt free bbq seasoning a little dried basil would be lovely too)

500 grams organic ravioli

1/2 cup (125 ml) basil pesto

1/2 cup (50 grams) pistachios, toasted and roughly chopped (if your little one isn’t yet able to eat nuts simply leave them from their portion)

1/2 cup flat leaf parsley, roughly chopped

grated parmesan cheese, to serve (if desired – my husband and I have cheese on our pasta but I leave the kiddies cheese free)

METHOD

Preheat oven to 190 degrees celsius (370 F).  Place pumpkin onto an oven tray lined with baking paper.  Sprinkle over a little bbq seasoning, drizzle with a little olive oil and toss to combine.  Bake for 20-25 minutes or until golden and tender.

Meanwhile, bring a large pot of water to the boil over high heat.  Add the ravioli and cook according to packet instructions.  Drain and drizzle with a little olive oil to prevent sticking.

Place the ravioli, pesto, pistachios and parsley into a large bowl and mix gently to combine.  Gently fold through the pumpkin.

Place the gorgeously tossed pasta into a family sized serving dish and enjoy with a little grated parmesan cheese if desired.

You may also like…

 spaghetti w’ mint pesto

 sweetcorn pasta salad

 pea & asparagus pasta w’ lemony ricotta sauce