Beetroot Ravioli with Scarlet Cress

Ingredients and method, for 4 people


  • 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


  • 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

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