Colcannon Stuffed Shamrock Ravioli
In celebration of St Patrick’s day we’ve created this scrumptious colcannon stuffed and shamrock shaped ravioli recipe, that’s accompanied by a delectable saffron and sun-dried tomato oil to top the dish off. You’ll certainly feel like you’ve got the luck of the Irish if you try it. If you’re wondering how the shamrock originally became associated, well according to Irish legend, Saint Patrick used the three-leafed plant as a metaphor for the Holy Trinity when he was first introducing Christianity to Ireland.
Yield
15 servingsPrep
35 minCook
10 minReady
45 minIngredients
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
Ingredients
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
Directions
Make the pasta dough
Blanch the spinach leaves and parsley in boiling water for 2 minutes or until wilted.
Puree the blanched spinach and parsley in a food processor. Set aside.
Whisk together salt and gluten-free flour.
Make a well in the center of the flour mixture.
Add oil, water, and spinach puree. Mix until fully incorporated.
Knead the dough for about 5 minutes or until elastic.
Rest the dough for about 30 minutes.
Make the pasta oil
In a saucepan over low heat, combine olive oil, sun-dried tomatoes, garlic, and saffron threads.
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.
Drain and puree in a food processor until smooth.
Season with salt and pepper.
Finish the Ravioli
Roll out the dough until about 1/8” thick. You may use a rolling pin or pasta roller.
Cut the flattened dough into shape using a shamrock cookie cutter.
Spoon in about 10 grams of the prepared colcannon into each pre-cut piece of dough.
Brush the edges with a light flour slurry.
Top each filled piece with another dough cutout. Press lightly on the sides to seal.
Bring a pot of salted water to a boil.
Boil assembled ravioli for about 4 minutes.
Drain.
Toss in the prepared pasta oil.
