Colcannon Stuffed Shamrock Ravioli
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 Christianity to Ireland.
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
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