Colcannon Stuffed Shamrock Ravioli

November 5, 2017


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

Directions

For the Pasta Dough

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

For the Colcannon Stuffing & Pasta Oil

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

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