Colcannon Stuffed Shamrock Ravioli
Ingredients
- 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
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