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.