Hey, what do you have planned for lunch today? How about getting your hands dirty to make some stuffed half-moons with ricotta and spinach? Nothing complicated, eh! It’s a very simple recipe! So simple that it is… a recipe for children!!
And it’s so much for children that you can make it with a toy ravioli-maker. Haha yes, a toy! 😀
I am really happy today. I just finished writing a recipe (this one) that was a bit challenging. Even emotionally, while writing it I thought a lot, and many memories moved me.
Now instead, I am about to write a light-hearted recipe.
That fits perfectly, you have no idea how much!
Yes, yes, yes, because the topic of today’s Light and Tasty recipe is: “with or for children,” meaning a recipe for children or that can be made with them. And I have wanted for so long to tell you about this recipe by Flavia (or rather, made by Flavia) and this kitchen toy!
I had given it to her when she was 8, we initially used it to make stuffed cookies, and then abandoned it for a while. After some time, well, let’s say a few years, Flavia decided to bring it out and for pure fun wanted to use it one Sunday to make ricotta and spinach ravioli for the Sunday lunch.
Over time she then made these stuffed half-moons several times (with or without this toy stamp), but I only kept the photos of this first production, which for me are the right ones to tell you today, they were made precisely by and for children.
Coincidence of coincidences, today is Flavia’s birthday 😍 and since she is no longer (unfortunately or fortunately? 😅) the child to whom I had given this game (which I still keep inside the kitchen cabinet!), I like to publish it today. To dedicate it to her and to the little girl she was, and to dedicate it to all the children who enjoy cooking: a recreational, creative, educational activity, and always very satisfying for them.
Not to mention for the mom, who then admires them as they eat their creations… containing even spinach!!! 😃
👇 Other recipes made by my daughter (all doable by and with children): 👇
- Difficulty: Medium
- Cost: Cheap
- Preparation time: 1 Hour
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 1/3 cups type 1 flour
- 7/8 cup water
- 8.8 oz spinach (weighed after cooking)
- 8.8 oz ricotta
- to taste lemon zest (grated)
- to taste nutmeg
- to taste pepper
Tools
- Rolling pin
- Mold for ravioli
Steps
First, wash and cook the spinach.
This operation should obviously be done by mom. I cook them in a pot with a lid without adding water, the residual from draining is enough.
Drain the spinach, chop them with a knife and mix them with the ricotta. Season the mixture with grated lemon zest, nutmeg, and, if desired, a pinch of pepper.
Prepare the pasta, a simple eggless dough, by mixing flour and water (this is what Flavia tried her hand at).
For the pasta, at the time Flavia followed the recipe in the toy’s little instruction booklet, which we unfortunately lost. However, it was an eggless dough, so later we used my eggless fresh pasta recipe.
Divide the dough into portions and roll it out with a rolling pin (keep the unused dough covered with a plate or a bowl to prevent it from drying out).
Using a small cutter, or a glass, cut out pasta disks.
Flavia used a glass (about 3.5 inches in diameter):
Place a pasta disk on the rollers of the ravioli-maker, and then a teaspoon of filling on the pasta disk.
Turn the crank, the ravioli will close and then drop into the drawer below.
The drawer was surely designed for smaller children, who find their creation like a surprise when opening it. But you can remove it and let the ravioli fall onto the cutting board.
I searched online for this toy-tool, but it seems to no longer be available (look at how cute it was, by now I no longer have the accessories, I only have the body of the machine). But it goes without saying that in the absence of this or another similar tool (like these), you can proceed manually by closing the half-moons with a fork or pressing the edge with fingertips.
And here are the first stuffed half-moons made by Flavia back then. Definitely wonky! 😄 But never get discouraged! The poorly made half-moons can be cut in a creative way as only children know how to do, for instance as half-sun instead of half-moon! haha! 😄🤩
Beautiful or not, all that’s left is to cook the stuffed half-moons with ricotta and spinach in boiling water for a minute or so. And then enjoy them!
Some opened up, releasing the filling into the water… but never mind! They were delicious anyway! 😀
We seasoned them simply, they are also excellent with butter and sage, with cream and nutmeg, or with a simple tomato sauce.
Enjoy!
Salt-Free Tips
My children were born after the low-sodium turn in our family had already occurred, so after their first year, when everyone starts adding salt to children’s foods, I continued not to, as I was used to for years. It would have been nonsensical to start buying salt to use it only for their food, especially since they didn’t feel any need for it taste-wise. And Flavia learned to cook without salt naturally. 🙂
If you are interested in reducing or eliminating salt, always remember to:
– Decrease salt gradually, the palate needs to adapt slowly and shouldn’t notice the progressive reduction.
– Use spices. Chili, pepper, curry, nutmeg, cinnamon, cloves, cumin…
– Use aromatic herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
– Use seeds. Sesame, pine nuts, almonds, nuts…
– Use pungent vegetables or fruit. Garlic, onion, lemon, orange…
– Use my salt-free vegetable granules
– Prefer fresh foods.
– Avoid boiling, prefer cooking methods that do not lose flavors (grill, wrap, steam, microwave).
– Avoid bringing the salt shaker to the table!
– Occasionally allow yourself a rule break. It’s good for your mood and helps you persevere.
If you do not want or cannot give up salt:
You can still try my recipes by seasoning according to your habits.
Follow me!
In myWhatsApp channel and on Instagram, on the Facebook page and Pinterest boards, in my two groups: Catia’s group, in the kitchen and beyond and Exactly what I was looking for! and if you want… subscribe to my Newsletter.
In myWhatsApp channel and on Instagram, on the Facebook page and Pinterest boards, in my two groups: Catia’s group, in the kitchen and beyond and Exactly what I was looking for! and if you want… subscribe to my Newsletter.
And what recipes did my Light and Tasty colleagues come up with for children?
Daniela: Smoothie for breakfast with berries, yogurt, and chocolate cereals
Elena: Boiled Egg Mushrooms
Franca: Soft Pizzas: with and for your children
Milena: Clown Hamburger
