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["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."]
