350g spinach and cheese ravioli (I like Olivieri)
1/3 cup pumpkin puree
2 tbsp jarred basil pesto
1 tbsp parmesan cheese
Add ravioli to pot of boiling water and cook according to package directions (usually about 6 minutes). Drain into colander. Heat pumpkin, pesto and parmesan in pasta pot at medium heat until hot, then return ravioli to the pot and mix gently until evenly coated.
This is a small dinner, it only fed me and the 2 boys with not enough left over for another person. Luckily my husband was working so it was a perfect portion for us. If you have a larger family, you can buy a family-sized pack of ravioli (700g) and double this recipe.
It was a huge hit with Bennett, my 15-month-old. He scorfed down what was on his plate, passed it to me and said “more?”. I had to refill his dish 3 times! Cole ate a decent amount (for Cole) and he said it was good. I was a bit put off by the way the sauce looked (it reminded me a little too much of the diaper I changed earlier), but once I tasted it I quickly forgot about that. It was delicious! I imagine it would be equally yummy with sun-dried tomato pesto sauce, and maybe might look more appealing too? I’ll have to give it a try sometime.
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