“Bleeding Heart Radish Ravioli With Yellow Tomato Sauce”
Served at Charlie Trotter 5 Star Restaurant in Chicago
Type of Dish: Appetizer or Main Course
Servings: 4
INGREDIENTS:
Ravioli
40 very thin slices peeled bleeding heart radish, each at least 1 1/2 inches in diameter
2 tablespoons extra virgin olive oil
1 tablespoon freshly squeezed lemon juice
Celtic sea salt
1 1/4 cups Herb Cheese (see below)
2 large very ripe yellow tomatoes, seeded and cut into medium dice
2 1/2 tablespoons chopped fresh chives
1/2 cup extra virgin olive oil
1 teaspoon sherry wine vinegar
Celtic sea salt and freshly ground pepper
2 teaspoons fresh opal bail flowers or micro leaves
Herb Cheese:
Yield 1 1/4 cups
1 cup Cashew Cheese (see recipe below)
4 teaspoons filtered water
1 teaspoon minced shallot
1/4 teaspoon freshly squeezed lemon juice
1/2 teaspoon large flake nutritional yeast
1/4 teaspoon Celtic sea salt, or to taste
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh thyme
Cashew Cheese:
Yields 3 cups
3 cups raw cashews, soaked for 10 to 12 hours in filtered water and drained
1/4 cup Rejuvelac (see below)
1/2 teaspoon Celtic sea salt
Rejuvelac:
Yield 4 cups
1/2 cup wheat or rye berries
filtered water as needed
INSTRUCTIONS:
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.
Combine the tomatoes, chives, olive oil, and vinegar in a bowl and
mix gently. Season to taste with salt and pepper.
To Make the Cashew Cheese:
In a high-speed blender or a Champion juicer with the blank plate in place, process the cashews until smooth. Transfer to a bowl and stir in the Rejuvelac and salt, mixing well. Line a sieve with a double thickness of cheesecloth and place over a bowl. Transfer the mixture to the sieve, drape the cheesecloth over the top, and leave in a warm place to ripen for 12 hours.
Remove the cheese from the cloth-lined sieve. Shape the mixture into a round, place in a covered container, and refrigerate for at least 24 hours, or until it firms up. Use immediately, or store in an airtight container in the refrigerator for up to 3 days.
To make the Rejuvelac:
In the evening, place the wheat or rye berries in a sprouting jar, and fill the jar with water. Let stand overnight. The next morning, drain the berries and spread them on a sprouting rack (a plastic or glass rectangular container lined with wet paper towels can be substituted). Leave them to sprout for 1 to 2 days, rinsing them 3 times a day. They are ready when 1/4-inch tails have emerged.
Place the sprouts in a wide container with at least 3-inch-high sides and add 4 cups filtered water. Let stand in a warm spot for 12 to 14 hours, or until liquid smells lightly fermented.
Strain off the liquid (this is the Rejuvelac) into a clean jar. Use immediately, or cover tightly and store in the refrigerator for up to 5 days. The same sprouts may be used 3 more times to make additional Rejuvelac.
The Herb 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.
To Serve
Using a slotted spoon, spoon one-fourth of the tomato mixture into
the center of each plate. Arrange 5 ravioli over the tomatoes,
overlapping them slightly. Spoon some of the juices from the
tomatoes on top. Sprinkle with the basil flowers.
Source: Chef Charlie Trotter