Foolproof Babyoli

This was a bit of an experiment.... and was successful, so I've decided to give it Art's (and my own) seal of approval. I only share recipes that I believe anyone of my friends could make for their own children. The meals I share are based on speed, nutrition, variety and ease.

I'm going to give credit to the website which inspired this creation. This website has GREAT baby food ideas and is my go to.  Here's the link... but don't go away just yet. Here's how the above was created...

Take 1/2 cup of regular flour and 1/2 cup of semolina (available in all NZ supermarkets I'm sure and costs around $2-3 a bag). Throw those in a food processor (or a bowl if you want to do it by hand). Drizzle in 1/3 cup of very warm water and 1 Tbsp of oil slowly to the mixture until you have a nice dough.
Turn dough onto a lightly flour dusted board. Knead for a few minutes... not too long... I don't know the science behind pasta making... but found 2-5 mins of kneading worked.
Break dough into halves and roll one half out very thinly with a rolling pin.

You can use anything as filling which is why I think this meal is brilliant. 

I steamed some butternut and spinach and mashed this with a pinch of paprika and cracked pepper.
Place teaspoon amounts of filling onto one half of your rolled dough. My dough wasn't a perfect shape, so I just spaced the filling leaving enough room for edging as opposed to a nice grid.
Fold the other half of your dough over the top and press around each shape.
Take a knife and cut our your individual ravioli pieces. I trimmed them up and pressed the edges with a fork to ensure the edges were all sealed properly.

Place the finished pieces into boiling water until they rise - 2 minutes maximum I'd say.
Remove carefully and drain. I grated some parmesan cheese over the cooked pasta - optional.
Let them cool slightly and serve. I steamed some broccoli and green beans as a side dish.

Even though this explanation looks long and involved it really is simple. I'm the most challenged person when it comes to cooking and I actually didn't stuff it up! My husband was surprised... as was I.
I glad wrapped the other part of my dough and put it in the fridge. I should have made more but the kitchen was chaos with some pies on the go and our own dinner cooking.

I served about 5 pieces to Art and put 5 or 6 more in the fridge for tomorrow night.

I am by no means a specialist in nutrition for children, and so I do share this on the basis that it worked in our house, for my child... and may not be suitable for all. He is 11 months old, but I think he could have eaten this from a much earlier stage.