MyNutriCounter / 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


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 1.In a saucepan over low heat, combine olive oil, sun-dried tomatoes, garlic, and saffron threads.

2.Allow the ingredients to infuse into the oil. About 2-3 minutes.

Make the Colcannon Filling

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.

Finish the Ravioli

1.Roll out the dough until about 1/8” thick. You may use a rolling pin or pasta roller.

2.Cut the flattened dough into shape using a shamrock cookie cutter.

3.Spoon in about 10 grams of the prepared colcannon into each pre-cut piece of dough.

4.Brush the edges with a light flour slurry.

5.Top each filled piece with another dough cutout.

6.Press lightly on the sides to seal.

7.Bring a pot of salted water to a boil.

8.Boil assembled ravioli for about 4 minutes.


10.Toss in the prepared pasta oil.



Update Message: In celebration of St Patrick’s day we’ve created this scrumptious colcannon stuffed and shamrock shaped ravioli recipe.

Tags: dinner, vegetarian, vegan, gluten-free, dairy-free, Mains

Revision: 1