Colcannon Stuffed Shamrock Ravioli

• For the Pasta Dough
• 190 grams gluten-free all-purpose flour
• 15 milliliters olive oil
• 15 milliliters water
• 1/2 teaspoon salt
• 14 grams spinach leaves
• 7 grams parsley leaves
• For the Colcannon Stuffing & Pasta Oil
• 75 grams potatoes
• 75 grams cabbage or kale
• 1/2 teaspoon salt
• 1/2 teaspoon white pepper powder
• 25 grams sun-dried tomatoes, thinly sliced
• 25 grams garlic, thinly sliced
• 1/2 teaspoon saffron threads
• 50 milliliters olive oil

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.
8. Make the pasta oilrnIn a saucepan over low heat, combine olive oil, sun-dried tomatoes, garlic, and saffron threads.
9. Allow the ingredients to infuse into the oil. About 2-3 minutes.
10. Boil the potatoes and cabbage until fork tender. About 15 minutes.
11. Drain and puree in a food processor until smooth.
12. Season with salt and pepper.
13. Finish the RaviolirnRoll out the dough until about 1/8" thick. You may use a rolling pin or pasta roller.
14. Cut the flattened dough into shape using a shamrock cookie cutter.
15. Spoon in about 10 grams of the prepared colcannon into each pre-cut piece of dough.
16. Brush the edges with a light flour slurry.
17. Top each filled piece with another dough cutout. Press lightly on the sides to seal.
18. Bring a pot of salted water to a boil.
19. Boil assembled ravioli for about 4 minutes.
20. Drain.
21. Toss in the prepared pasta oil.

flour, olive oil, water, salt, spinach, parsley, colcannon, potatoes, cabbage, salt, white pepper, tomatoes, garlic, saffron threads, olive oil

Taken from food52.com/recipes/74060-colcannon-stuffed-shamrock-ravioli (may not work)