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.
Toss in the prepared pasta oil.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (28g)|
|Recipe Makes: 15 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 1.3mg||0 %|
|Potassium 29.2mg||1 %|
|Total Carbohydrate 1g||0 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 0.8g|
|Protein 0.2g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 5
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