- Pasta Dough
- - 250g 00 pasta flour
- - 2 egg yolk
- - 1 whole egg
- - 1 tbsp Zorri Cress pulp
- - 1 tbsp Zorri Cress oil
- Filling
- - 1 med banana shallot (fine dice)
- - 2 cloves garlic (microplane)
- - 400g chestnut mushroom (chopped in robot)
- - 2 tbsp Zorri Cress pulp
- - 2 tbsp Zorri Cress oil
- - 60g mascarpone
- - zest of half a lemon
- - 6 punnets Zorri Cress
- - 1 egg (eggwash)
Zorri Cress Tortelloni or Ravioli
Zorri Cress Tortelloni or Ravioli
A pasta dough incorporating the incredible flavour of Zorri Cress
Ingredients
Method
For the pasta dough; In a ‘Robot Coupe’ blend flour whilst adding the egg yolks and egg one at a time. Add the Zorri Cress pulp and the Zorri Cress oil pulsing until the dough has come together, finish by hand and leave in fridge to rest (at least 30 min)
Meanwhile for the filling; pulse the mushrooms in the ‘Robot Coupe’ until they are roughly chopped.
Cook the shallots, garlic & diced mushrooms in the Zorri Cress oil for about 20 minutes until most of the moisture has evaporated.
Leave to cool slightly, then stir in the Zorri Cress pulp together with the mascarpone and 3 punnets of Zorri Cress finely chopped, season and spoon in to a piping bag ready for use
Take dough out of the fridge and leave at room temperature for about 30 minutes until slightly softened.
Use as required
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