Colcannon Stuffed Shamrock Ravioli

Directions

1. For the Pasta Dough
2. Blanch the spinach leaves and parsley in boiling water for 2 minutes or until wilted.
3. Puree the blanched spinach and parsley in a food processor. Set aside.
4. Whisk together salt and gluten-free flour.
5. Make a well in the center of the flour mixture.
6. Add oil, water, and spinach puree. Mix until fully incorporated.
7. Knead the dough for about 5 minutes or until elastic.
8. Rest the dough for about 30 minutes.
9. Make the pasta oil In a saucepan over low heat, combine olive oil, sun-dried tomatoes, garlic, and saffron threads.
10. Allow the ingredients to infuse into the oil. About 2-3 minutes.

1. For the Colcannon Stuffing & Pasta Oil
2. Boil the potatoes and cabbage until fork tender. About 15 minutes.
3. Drain and puree in a food processor until smooth.
4. Season with salt and pepper.
5. Finish the Ravioli Roll out the dough until about 1/8” thick. You may use a rolling pin or pasta roller.
6. Cut the flattened dough into shape using a shamrock cookie cutter.
7. Spoon in about 10 grams of the prepared colcannon into each pre-cut piece of dough.
8. Brush the edges with a light flour slurry.
9. Top each filled piece with another dough cutout. Press lightly on the sides to seal.
10. Bring a pot of salted water to a boil.
11. Boil assembled ravioli for about 4 minutes.
12. Drain.
13. Toss in the prepared pasta oil.