Recipe : Charlie Trotters Bleeding Heart Radish Ravioli

Another Charlie Trotter Recipe, this I have yet to attempt because of its complexity.
He's in Singapore for the Singapore Sun Festival Oct 2008. Details are here.

From Charlie Trotter's Book "Raw"

Bleeding Heart Radish Ravioli With Yellow Tomato Sauce

This dish is time consuming and take literally days to make.


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 basil flowers or micro leaves

To Make the 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

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 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.

Combine the tomatoes, chives, olive oil, and vinegar in a bowl and mix gently. Season to taste with salt and pepper.

ASSEMBLY - 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.

WINE NOTES: There are a number of good possibilities here. Sanigovese springs to mind because it is one of the few red wines that is not flabby when paired with tomatoes. Isole e Olena Chianti is light-bodied, fruity red. During peak season, when tomatoes are at their sweetest and ripest, a Barbera from Vietti or Dolcetto d'Alba from Pio Cesare would be a good choice.

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