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
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
-
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.
- For the Colcannon Stuffing & Pasta Oil
-
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.
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Spoon in about 10 grams of the prepared colcannon into each pre-cut piece of dough.
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Brush the edges with a light flour slurry.
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Top each filled piece with another dough cutout. Press lightly on the sides to seal.
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Bring a pot of salted water to a boil.
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Boil assembled ravioli for about 4 minutes.
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Drain.
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Toss in the prepared pasta oil.
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