Colcannon Stuffed Shamrock Ravioli

Instructions

Make 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.

Make the pasta oil

7.In a saucepan over low heat, combine olive oil, sun-dried tomatoes, garlic, and saffron threads.
8.Allow the ingredients to infuse into the oil. About 2-3 minutes.
9.Make the Colcannon Filling
10.Boil the potatoes and cabbage until fork tender. About 15 minutes.
11.Drain and puree in a food processor until smooth.
12.Season with salt and pepper.

Finish the Ravioli

13.Roll out the dough until about 1/8” thick. You may use a rolling pin or pasta roller.
14.Cut the flattened dough into shape using a shamrock cookie cutter.
15.Spoon in about 10 grams of the prepared colcannon into each pre-cut piece of dough.
16.Brush the edges with a light flour slurry.
17.Top each filled piece with another dough cutout. Press lightly on the sides to seal.
18.Bring a pot of salted water to a boil.
19.Boil assembled ravioli for about 4 minutes.
20.Drain.
21.Toss in the prepared pasta oil.

Author's Comments

If you would like to see the original recipe, this can be found here: http://www.mynutricounter.com/colcannon-stuffed-shamrock-ravioli-in-saffron-and-sun-dried-tomato-oil/