Spinach Ricotta and Avocado Ravioli

Avocados are a superfood!

Why you should consume these beauties and get your little munchkins to eat them:

1. Avocados are a great source of lutein, a carotenoid that works as an antioxidant and helps protect the eyes. Great source of vitamin E and they also help you get more of these nutrients from other foods. (absorption)

2. Avocados contain fibre, which helps the digestive system run smoothly. Avocados also contain oleic acid, a fat that activates the part of your brain that makes you feel full.

3. Avocados can help stabilize blood sugar.  A few slices on a sandwich will help little bellies feel fuller longer!

4. A high folate intake is also associated with a lower risk of heart attacks and heart disease.  One cup of avocado provides almost a quarter of your recommended daily intake of folate (fantastic for pregnant mothers or those planning to).

5. Packed with antioxidants that help fight disease and lower cholesterol.

6. Avocados are excellent for the hair and skin. (Ever try an avocado mask?)

Try: slice them in grilled cheese sandwiches, mash some in their mac and cheese and add them in a loaf or favourite chocolate cake recipe.  My 5mth old is having her avocado mashed with some banana and she loves it.  How about combined with spinach and cheese in ravioli.  Super creamy and rich. yum!

Spinach Ricotta and Avocado Ravioli

1.5  cups all-purpose flour

1.5 cups whole wheat flour                                  

4 eggs

2 cups fresh spinach

2 cups ricotta cheese

1.5 medium sized avocados

2 tsp lemon juice

salt and pepper to taste

1/8 tsp garlic powder

FILLING (15 minutes):
1) Rinse the spinach well and remove the stems. Chop them to smaller pieces that can fit in your food processor and puree in the processor until you have 2 cups of finely shredded bits.
2) Add Spinach and 3 tbs of water to a small sauce pan with lid and turn stove to medium. Allow to steam while you work on the rest of the filling).
3) Slice your avocados in half, remove the seed, and add to your mixing bowl.
4) Add 2 tsp lemon juice and whip avocado with a fork until it resembles guacamole (with only tiny chunks left).
5) Take your 15 oz. container of ricotta and add to the mixing bowl.
6) Check the spinach and should be tender but not limp. Drain any excess water and add to mixing bowl.
7) Whip with rubber spatula until completely blended.
8) Add salt and garlic powder. Continue to mix and add more salt/garlic powder to taste then set aside.
In a large bowl combine your flours and eggs stir with rubber spatula.
Take your dough and knead on a flour surface
Roll out your dough with a rolling-pin (or use a pasta machine to roll out if you have one) I divide the dough into two large rolls
take a knife on one roll and score your grid lines on the dough aprox  2×6 down the dough or use a mold to cut them out into squares. ******(you can also use cookie cutters for fun shapes kids will love to eat)*******
Then take your filling and drop an even 2 tsp onto your squares. I then place my second sheet of dough and place overtop the fillings and just press down along each of the square filled edges.
Using a sharp knife or pizza cutter to trim the edges.
Boil your ravioli in salted water about 10 minutes (till they float on surface)
Serve with some homemade tomato sauce and  some fresh grated parmesan cheese.
You can freeze these in a freezer safe container till ready to boil.