Spinach and ricotta pasta
- Age: 8–10 months (New textures)
- Texture: Mash
- Prep: 3 min
- Cook: 10 min
- Makes: 2 portions
Ingredients
- 3 tbsp tiny pasta shapes
- a handful baby spinach, chopped
- 1 tbsp ricotta
- 1 tsp olive oil
Contains: Wheat, Milk
Method
- Cook the pasta in unsalted water until very soft; add the spinach for the last minute.
- Drain and stir in the ricotta and oil.
- Mash lightly. Cool to lukewarm.
Safety: Spinach best made fresh and not reheated for babies.
Storage: Serve fresh.
Tip: The filling of a ravioli, without the ravioli. Green flecks in white — a first look at herbs and leaves in food.
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