Colcannon Stuffed Shamrock Ravioli

August 27, 2017

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 Christia

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

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...
See the full directions on my site

Nutritions

Calories
4

Sodium
159mg
6% DV

Fat
0.28g
0% DV

Protein
0.0g
0% DV

Carbs
0.2g
0% DV

Fiber
0.0g
0% DV