Colcannon Stuffed Shamrock Ravioli - cooking recipe

Ingredients

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

Preparation

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.
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.