©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
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.