Recipe: Chanterelle and kalamata olive ravioli
This is another one of those dishes that everyone loves. The pasta part of these ravioli is so tender and toothsome, people always want to know how it can possibly be raw. Amanda Cohen may have left our kitchen three years ago, but this dish she created had longevity, and has stayed on our menu since then.
The parsley salad, an accompaniment to these ravioli, is, on its own, one of my favorite things to eat. When this dish was on our menu, I'd very often ask the kitchen to make me a giant bowl of it.
High-speed blender, dehydrator, food processor
4 cups young coconut meat
1 tablespoon minced shallot
1/2 cup ground flaxseed
1/2 teaspoon sea salt
3/4 cup chopped zucchini
In a high-speed blender, blend all the ingredients until smooth.
Divide the mixture among three Teflex-lined dehydrator trays. Using an offset spatula, spread the mixture evenly across the lined trays. Dehydrate until the surface of the pasta is dry to touch, about 2 hours. Flip the ravioli sheets over and gently peel away the Teflex. Continue dehydrating on the mesh screens until fully dried but still pliable, 1 to 2 hours.
Trim away the uneven edges of the sheets of pasta and cut into squares about 2 1/2-inches across, so that you have about 25 squares per tray.
4 cups macadamia nuts, soaked 1 hour or more
2 cups filtered water
1 large clove garlic, peeled
2 tablespoons nutritional yeast
1/2 cup pistachios, soaked 1 hour or more
1/2 teaspoon sea salt, or more to taste
In a high-speed blender, combine the macadamia nuts, water, garlic, and nutritional yeast and blend until just pureed.
Strain the mixture through a chinois or a strainer lined with cheesecloth. Place the strained sauce back in the blender and reserve the macadamia solids for the Ravioli Filling. You should have more than 1 cup of solids remaining.
Add the pistachio nuts to the blender and puree until completely smooth. Season with salt.
1 cup diced chanterelle mushrooms
1 tablespoons plus 1 teaspoon extra-virgin olive oil
1/2 teaspoon sea salt, plus more to taste
1 cup of solids from the Macadamia Cream (recipe above)
1/2 cup minced Kalamata olives
1 medium shallot, peeled and minced
1 tablespoon nutritional yeast
Zest of 1 lemon
In a medium bowl, toss the chanterelle mushrooms, the olive oil, and 1/2 teaspoon of salt.
Spread the mushrooms on a Teflex-lined tray and dehydrate for about 2 hours.