Colcannon Stuffed Shamrock Ravioli

November  5, 2017
Photo by MyNutriCounter
Author Notes

In celebration of St Patrick’s day we’ve created this scrumptious colcannon stuffed and shamrock shaped ravioli recipe, that’s accompanied by a delectable saffron and sun-dried tomato oil to top the dish off. You’ll certainly feel like you’ve got the luck of the Irish if you try it.The recipe can be found here - —Nikki Brown

  • Serves 15
  • For the Pasta Dough
  • 190 grams gluten-free all-purpose flour
  • 15 milliliters olive oil
  • 15 milliliters water
  • 1/2 teaspoon salt
  • 14 grams spinach leaves
  • 7 grams parsley leaves
  • For the Colcannon Stuffing & Pasta Oil
  • 75 grams potatoes
  • 75 grams cabbage or kale
  • 1/2 teaspoon salt
  • 1/2 teaspoon white pepper powder
  • 25 grams sun-dried tomatoes, thinly sliced
  • 25 grams garlic, thinly sliced
  • 1/2 teaspoon saffron threads
  • 50 milliliters olive oil
In This Recipe
  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.

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