Chanterelle, Cashew, and Celeriac Ravioli
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Chanterelle, Cashew Cheese, and Celeriac Ravioli with Balsamic Reduction and Truffle Oil
Chef Colin Patterson of Sutra—Seattle, WA
Adapted by
August 2009
Yield: 12 Servings


Cashew Cheese:
1 cup raw cashews
2 cups purified water
1 teaspoon lemon juice

Ravioli Filling:
2 cups sliced chanterelles
½ white onion, diced
2 cloves garlic, chopped
½ cup julienne basil

Celeriac Ravioli:
2 medium celery roots, peeled and sliced paper thin
2 cups balsamic vinegar
Black truffle oil

Assemble and Serve:
2 cups balsamic vinegar, reduced until syrupy
Truffle oil (optional)


For the Cashew Cheese:
Soak the cashews in 2 cups purified water for 6 to 12 hours. After soaking, blend the cashews with lemon juice to form a smooth puree. Transfer to a glass container and let sit at room temperature for 24 hours to slowly ferment.

For the Ravioli Filling:
Sautee the onions until slightly caramelized. Add garlic and chanterelles and sauté for another 2 minutes. Remove from the heat and add the basil. Transfer the mixture to a food processer and pulse until it forms a rough puree. Thoroughly combine with the cashew cheese and season with salt and pepper. Set aside.

For the Celeriac Ravioli:
Preheat the oven to 350ºF. Line an oiled baking pan with parchment paper. Lay the celery roots flat on the parchment paper, brush with oil and top with another layer of parchment. Put a baking pan of the same size on top to press the celeriac and bake for 10 minutes, or until the celeriac is slightly translucent but not brown. Spoon a dollop of filling onto each celeriac slice and cover with a matching celeriac slice. Press down the edges to seal in the filling. Bake for another 8 minutes, or until the ends are slightly browned.

To Assemble and Serve:
Serve the ravioli immediately after baking. Drizzle the plate with balsamic reduction and truffle oil, if desired.