COLCANNON STUFFED SHAMROCK RAVIOLI

Steps:

• 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.