St. Patrick's Day

Colcannon Stuffed Shamrock Ravioli

November  5, 2017
0 Ratings
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 -
http://www.mynutricounter.com/colcannon-stuffed-shamrock-ravioli-in-saffron-and-sun-dried-tomato-oil/ —Nikki Brown

  • Serves 15
Ingredients
  • 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
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.

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