Colcannon Stuffed Shamrock Ravioli
recipe Image
Preparation Time : 30-45 mins

Cooking Time : 10 mins

Serves : 12-15


    For the Pasta Dough

    190g/6.75oz gluten-free all-purpose flour
    15ml/0.5fl oz olive oil
    15ml/0.5fl oz water
    1/2 tsp. salt
    14g/0.5oz spinach leaves
    7g/0.25oz parsley leaves

    For the Colcannon Stuffing

    75g/2.5oz potatoes
    75g/2.5oz cabbage or kale
    1/2 tsp. salt
    1/2 tsp. white pepper powder

    For the Pasta Oil

    25g/1oz sun-dried tomatoes, thinly sliced
    25g/1oz garlic, thinly sliced
    1/2 tsp. saffron threads
    50ml/1.75fl oz olive oil

  1. Make 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
  10. In a saucepan over low heat, combine olive oil, sun-dried tomatoes, garlic, and saffron threads.
  11. Allow the ingredients to infuse into the oil. About 2-3 minutes.
  12. Make the Colcannon Filling
  13. Boil the potatoes and cabbage until fork tender. About 15 minutes.
  14. Drain and puree in a food processor until smooth.
  15. Season with salt and pepper.
  16. Finish the Ravioli
  17. Roll out the dough until about 1/8” thick. You may use a rolling pin or pasta roller.
  18. Cut the flattened dough into shape using a shamrock cookie cutter.
  19. Spoon in about 10 grams of the prepared colcannon into each pre-cut piece of dough.
  20. Brush the edges with a light flour slurry.
  21. Top each filled piece with another dough cutout. Press lightly on the sides to seal.
  22. Bring a pot of salted water to a boil.
  23. Boil assembled ravioli for about 4 minutes.
  24. Drain.
  25. Toss in the prepared pasta oil.