Beetroot Ravioli
Cashew-chive bourson cheese, green garlic oil, aged balsamic (raw)

This is one of my favorite and easiest versions of raw ravioli. In my Istanbul restaurant we offer many small plates, encouraging our guests to share and experience many options off of the menu. I offered this dish on our opening menu and it was by far the best selling small plate we offered for the winter and spring. It is a great starter or amusé for any Mediterranean focused meal, really giving the diner that first delicious introduction of what is to follow. The sweetness of the beetroot, and cashew based cheese is balanced out very nicely with the acid of the balsamic and spiciness of the garlic oil.

SERVES 6-8

Allow sliced beets to marinate for minimum 1 hour. Lay sliced beets out, continue to scoop one tablespoon or so of the cashew cheese in center of each, cover with another sliced beet to complete the ravioli.

To Serve: on rectangle plate, place 6 ravioli in a line on center of plate. Finish each with minced chives, aged balsamic, cracked pepper and pinch of course sea salt.

In highspeed blender, blend the soaked cashews with probiotics and luke warm water, or rejuvelac, until smooth.

Allow to sit in glass bowl covered with towel in warm place for 14-16 hours to culture.
When finished culturing handmix in remaining ingredients, and serve.

In high speed blender, blend the chives, parsley, and sea salt well. Usng fine mesh strainer or chinoise, pour mixture though, slowly stirring out the oil. Discard pulp, or use in another recipe. Toss the chopped garlic in the ‘chive oil’, and allow to site for 1 day to infuse. To use, using a dropper, or small spoon, drizzle on ravioli for an added kick of flavor

Wine Suggestion: **2005 Gruner Veltliner, Wimmer-Czerny, “Alte Reben Weelfel”, Wagram, Austria. The natural acidity of the GV grape is rounded out by rich notes of honeysuckle, pear, and a hint of mulling spices softening the sweetness of the cashew-bourson while not conflicting with the garlic oil and balsamic.