Colcannon Stuffed Shamrock Ravioli

READY IN: 45mins
YIELD: 15 ravioli
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Make the pasta dough.
  • Blanch the spinach leaves and parsley in boiling water for 2 minutes or until wilted.
  • Puree the blanched spinach and parsley in a food processor. Set aside.
  • Whisk together salt and gluten-free flour.
  • Make a well in the center of the flour mixture.
  • Add oil, water, and spinach puree. Mix until fully incorporated.
  • Knead the dough for about 5 minutes or until elastic.
  • Rest the dough for about 30 minutes.
  • Make the pasta oil.
  • In a saucepan over low heat, combine olive oil, sun-dried tomatoes, garlic, and saffron threads.
  • Allow the ingredients to infuse into the oil. About 2-3 minutes.
  • Make the Colcannon Filling.
  • Boil the potatoes and cabbage until fork tender. About 15 minutes.
  • Drain and puree in a food processor until smooth.
  • Season with salt and pepper.
  • Finish the Ravioli.
  • Roll out the dough until about 1/8” thick. You may use a rolling pin or pasta roller.
  • Cut the flattened dough into shape using a shamrock cookie cutter.
  • Spoon in about 10 grams of the prepared colcannon into each pre-cut piece of dough.
  • Brush the edges with a light flour slurry.
  • Top each filled piece with another dough cutout. Press lightly on the sides to seal.
  • Bring a pot of salted water to a boil.
  • Boil assembled ravioli for about 4 minutes.
  • Drain.
  • Toss in the prepared pasta oil.
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