The Toddler CafeLocal chef and blogger Jennifer Carden wrote the cookbook The Toddler Café for picky kids, but truth be told, many of the recipes would satisfy picky adults. A recipe for Pumpkin Pockets isn’t so far from a very sophisticated Ravioli di Zucca.

The cookbook makes food fun, all the while introducing lots of flavors, textures and even temperatures to fussy eaters. Carden’s book is whimsical and friendly and Matthew Carden’s photos capture the joy of discovery and pleasure of eating. In the book you’ll find over 50 recipes that are healthy, imaginative and stress free. Recipes have kid-friendly names and there are plenty of tips for toddlers, recipe notes and variations along the way.

What: Jennifer Carden demonstrates recipes from The Toddler Café

Where: Williams Sonoma flagship store, 340 Post St, Union Square, San Francisco

When: 12 – 2 pm, Saturday September 20th, 2008

How: Free!

Why: This is a great book for parents who care about what their kids eat. Get a chance to try before you buy at this in-store demo. A signed copy would make a great shower gift or holiday present.

Recipe from The Toddler Cafe, Chronicle Books.

Pumpkin Pockets
Makes 60 ravioli

8 ounces cream cheese
one 15-ounce can pumpkin purée
1 teaspoon kosher salt plus 1 tablespoon for pasta water
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 package (60) round gyoza wrappers
2 tablespoons butter
grated parmesan cheese

Place the cream cheese in a microwave-safe bowl, and heat on high for 30 seconds to soften. Add the pumpkin and stir to combine. Add 1 teaspoon of the salt, the nutmeg, and cinnamon, and mix with a stick blender or by hand until the filling is smooth. 

Place a 1/4 teaspoon-sized ball of filling in the center of each wrapper. Wet the edges with water, and fold the ravioli over to form half moons. Pinch to close, pressing down lightly around the mounds of filling to prevent air bubbles.

Bring a large pot of water to a boil and add 1 tablespoon of the salt. Gently add the ravioli, and cook for about 4 minutes, stirring occasionally, until they float. (Depending on the size of the pot, you may have to cook them in batches.) Drain the pasta and toss them with butter and Parmesan.

Sponsored by

Become a KQED sponsor