Beetroot Ravioli with Scarlet Cress

Ingredients

• Scarlet cress
• Zorri Cress
• Shiso Purple Vinegar
• Salad Pea
• 50 gr Fourm d'Ambert
• 50 gr crème fraîche
• 5 gr chopped walnuts
• Pinch of cold binder
• 100 ml grape seed oil

Method

• Thinly slice the beetroot
• Mix the fourm d'Ambert with the crème fraîche, walnuts and Scarlet Cress
• Top half of the slices with the cheese mixture
• Sprinkle the edges with some cold binder
• Place the other slice on top
• Make a green oil from Salad Pea and grape seed oil in the Thermomix. Blend to max 60°C. then pass through coffee filter.
• Present the ravioli as shown.

Recipe: Marc Creusen