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 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.