Colcannon Stuffed Shamrock Ravioli

• 190 g all-purpose flour, gluten-free
• 15 ml olive oil
• 15 ml water
• 1/2 teaspoon salt
• 14 g spinach leaves
• 7 g fresh parsley leaves
• 75 g potatoes
• 75 g cabbage or 75 g kale
• 1/2 teaspoon salt
• 1/2 teaspoon white pepper powder
• 25 g sun-dried tomatoes, thinly sliced
• 25 g garlic, thinly sliced
• 1/2 teaspoon saffron thread
• 50 ml 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.

flour, olive oil, water, salt, spinach leaves, parsley, potatoes, cabbage, salt, white pepper, tomatoes, garlic, saffron thread, olive oil

Taken from www.food.com/recipe/colcannon-stuffed-shamrock-ravioli-534168 (may not work)