One of the more desirable effects that motherhood has, at least on me, is that it makes you a bit more creative in the kitchen. Your baby's preferences set up parameters that must be followed: no eggplant, sparing with the salt, finger friendly food only, please. And the challenge of presenting vegetables in a fresh, exciting way is definitely in the forefront of my mind. I don't feel like a meal is complete for Buckley unless there's something green (or yellow, or purple, or red). And we do meat at most once a day, leaving lots of space for other food groups.
This pea ravioli was a hit, both with mom and baby. Pureed peas are transformed into a portable, not-as-messy packet of deliciousness by some boiled wonton wrappers. Buckley ate them plain; I topped them with a quick cream sauce. You can finish them however you like, but make a ton--they are delicious, quick to cook, and freezer friendly.

pea ravioli

1 package wonton wrappers
16 oz green peas, frozen or fresh
3/4 c grated parmesan
1 large shallot, diced
splash of red wine vinegar
olive oil
salt
pepper

If using frozen peas, boil in salted water until tender.
Process with shallot, parmesan, red wine vinegar. Drizzle oil with motor running until a smooth consistency is reached, adding salt and pepper to taste.
Place a small spoonful of peas in the middle of each square. Lightly trace around the edges with your finger, dipped in a small bowl of water. Seal edges, pressing out any air bubbles.
That gives you ravioli; from there you can fold over the point and twist the edges inwards for tortellini, if desired.
Boil for 3-4 minutes in salted water.