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Watermelon Radish Ravioli | Great Performances

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APR
26
2016
Watermelon Radish Ravioli
Recipes and Food
by Suzannah Schneider, Sustainability Connector

©Bite Club Eats

Our take on the stunning Charlie Trotter appetizer. We love how this dish highlights one of the most beautiful varieties of vegetables in town!

Ingredients

For the Ravioli:

40 slices Watermelon radish, sliced with a mandolin

2 tablespoons Extra virgin olive oil

1 tablespoon Freshly squeezed lemon juice

Sea Salt

1 1/4 cups Herb Cheese (recipe below)

For the Herbed Cheese:

1 cup Cashew Cheese (see recipe below)

4 teaspoons water

1 teaspoon minced Shallot

1/4 teaspoon Lemon juice

1/2 teaspoon Nutritional Yeast

1/4 teaspoon Sea salt

1 teaspoon chopped fresh Tarragon, plus extra for garnish

1 teaspoon chopped fresh Thyme, plus extra for garnish

For the Cashew Cheese:

1 cup Cashews soaked in 3 cups of water for at least 1 hour

3 teaspoons Lemon juice

1/2 teaspoon Salt

4 turns Black pepper

1/4 cup water

Method:

1. First, make the Cashew Cheese. Soak, drain, and rinse the cashews. Place in a food processor along with lemon juice, salt, and black pepper. Pulse for about 1 minute to combine ingredients. Add water and process until completely smooth, about 2-4 minutes.

2. For the herded cheese, combine the Cashew Cheese, water, shallot, lemon juice, yeast, and 1/4 teaspoon salt in a bowl and stir until thoroughly mixed. Stir in the basil and thyme until evenly distributed. Taste and adjust with additional salt, if needed. Use immediately, or store in a covered container in the refrigerator for up to 3 days.

3. To make the ravioli: Use a 2-inch ring mold to cut each radish slice into a perfect round. Rub the radish slices with the olive oil and lemon juice and season with salt. Place 1 tablespoon of the cheese in the center of half of the radish slice. Carefully place a second radish slice on top of the spoonful of cheese and gently press the outer edges together to create a seal. Repeat to make 20 ravioli in all.

4. Garnish with herbs and sea salt, to taste.


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