Colcannon Stuffed Shamrock Ravioli

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.

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