Segments: 1:blog, 2:watermelon-radish-ravioli, 3:, 4:, 5:
Watermelon Radish Ravioli | Great Performances


This site requires a screen size of 320px wide or greater.

Back to Posts

Watermelon Radish Ravioli
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!


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


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.

Be the first to comment...

Add Your Comment:

Please enter the word you see in the image below: