Zorri Cress ravioli or tortelloni


(for 20 tortelloni)

For the pasta dough:

  • 250g 00 pasta flour 
  • 2 egg yolks 
  • 1 whole egg
  • 2 tbsp Zorri Cress pulp 
  • 1 tbsp Zorri Cress oil

For the filling:

  • 400g chestnut mushroom 
  • 2 tbsp Zorri Cress pulp  
  • 2 tbsp Zorri Cress oil
  • 60g mascarpone 
  • 3 punnets Zorri Cress
  • Egg wash                               


  • For the pasta dough; In a food processor blend the 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.
  • Pour out onto a lightly floured surface and begin to knead the dough.
  • Once the dough has become smooth (after about 5 minutes) wrap in clingfilm and store in the fridge to rest (1 hour).
  • Meanwhile, make the filling by pulsing the mushrooms in the food processor until they are chopped but not pureed. 
  • Cook the mixture in the Zorri Cress oil for about 20 minutes until the mixture has cooked down and much 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 mixture and spoon into a piping bag.
  • Take the pasta dough out of the fridge and leave at room temperature for about 30 minutes until slightly softened.
  • Begin rolling out starting with a rolling pin, then through a floured pasta machine, starting at the widest setting. Pass through each setting twice then fold pasta in on itself back into a rectangle ready to begin the process again. Repeat the process twice.
  • With the long sheet of pasta, begin piping cylinders of the filling about ¾ inch long with an inch and a half gap between each. Brush egg wash above and in-between each piped filling. Fold over the whole sheet of pasta and squeeze out all of the air creating a tight seal both above and in between each piped filling.
  • Cut along the top of each piece of the pasta and in between ensuring there is enough left in order to crimp each pasta closed. Shape into tortelloni shape. 
  • Cook in boiling water for 2 minutes or in a steamer for 5 minutes.

Recipe: Jacques Cresser Brown

Related recipes

Gastronomical masterpieces

Related products

Say yes to the cress