recipe courtesy of Colin Patterson, Sutra
Serves 6 | One day non-active time for cheese; 35 minutes for ravioli
From Edible Seattle March/April 2009
1 cup raw cashews
1 teaspoon lemon juice
1/2 of a medium onion, chopped fine
2 cloves garlic, chopped
2 cups sliced chanterelles
1/2 cup basil, julienned
2 cups balsamic vinegar
2 medium celery roots
Black truffle oil for drizzling
Soak cashews in 2 cups purified water for at least six hours and up to 12 hours. After soaking, blend cashews with lemon juice to form smooth puree, place in glass container and let sit at room temperature for 24 hours to slowly ferment.
Sautee onions until slightly caramelized, add garlic and chanterelles, and sautee for another 2 minutes. Remove from heat and add basil. Pulse in food processor for a rough puree. Combine thoroughly with cashew cheese. Salt and pepper to taste. Set filling aside while you make the ravioli sheets.
Reduce balsamic vinegar in a sauce pan over medium heat until it’s a syrupy consistency.
Peel celery root and slice paper thin on a mandolin or with a very sharp knife. Lay parchment paper on oiled baking sheet, lay celery root flat on parchment paper, oil again, and top with another layer of parchment. Place baking sheet of the same size on top, to press the celeriac flat, and bake at 350 for about 10 minutes or until slightly translucent (but not brown).
To make Raviolis
Spoon dollop of filling onto celeriac slice and cover with a like sized celeriac slice. Press outside edges of root to seal in the filling. Bake at 350 for another 8 minutes or until the ends are slightly browned. Plate and drizzle with balsamic reduction and truffle oil. Serve immediately.