8 people

Watermelon Radish "Ravioli"

  • 1 med watermelon radish
  • 8 oz goat cheese (pure luck local)
  • 1/2 whole meyer lemon zested and juiced
  • 1 salt and pepper to taste

Merguez Sausage

  • 2 lb lamb shoulder
  • 6 cloves garlic
  • 5 oz harissa paste
  • 3 tbsp harissa spice
  • 3 tbsp cumin ground
  • 2 tsp fennel seed
  • 1 tsp chili flakes
  • 3 tbsp paprika
  • 1 tbsp coriander ground
  • 1 salt and pepper to taste

Pistachio Butter

  • 1 1/2 cup pistachios
  • 2 cups milk
  • 1 cup cream
  • 1 salt to taste

Watermelon Radish "chips"

  • 1 large watermelon radish


  • 1/2 cup bread crumbs toasted
  • 1/2 cup mint fresh
  • 1/4 cup pistachios
  • 1 whole red radish sliced thin
  • 3 tbsp olive oil

Nutritional information

Calories: 537kcalCarbohydrates: 24gProtein: 30gFat: 36gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gCholesterol: 106mgSodium: 619mgPotassium: 833mgFiber: 6gSugar: 9gVitamin A: 1513IUVitamin C: 18mgCalcium: 228mgIron: 5mg

Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 8 people

Pistachio Butter

  • Place pistachios, cream, and milk in a pot.  Bring to a boil and then turn down to light simmer.  Simmer for an hour and half and strain out the liquid.  Place the pistachios into a blender and add roughly 1/3 cup of liquid back into the blender.  Blend until completely smooth.  Season with salt and set aside to use later

Lamb Merguez

  • Grind lamb shoulder with garlic through a meat grinder.  First through a coarse grind and then through a fine grind setting.  Then add all of your spices and season with salt and pepper.  Take a small pan and cook 1 oz of the sausage to make sure the sausage taste good.  Adjust the seasoning if need be and set in the refrigerator until ready to use

Watermelon Radish "Ravioli"

  • Take goat cheese, lemon zest, and juice and place in a bowl.  Season with salt and pepper and mix well.   Place in a plastic pastry bag and set aside.  Then take your watermelon radish and slice paper thin.  Pipe a little dollop of goat cheese onto the middle of the radish. Then take a second slice and sandwich together to make a "ravioli".  Continue the process until all are finished. 

Watermelon Radish "Chips"

  • Simply slice the watermelon radish thin and place on racks of your dehydrator.  Set the temperature to 120 and dry for 8 hours or until dried and crisp.  Place in an airtight container until ready to use

To Finish

  • Cook the lamb merguez in medium sauté pan on medium high heat for 5 minutes or until cook through.  Then take your pistachio butter and spread on your plate.  Add 5 of the raviolis to the plate.  Then top with the lamb merguez.  Finish by adding pistachios, bread crumbs, mint, radish chips, a little lemon zest and olive oil.  Serve and enjoy!
    watermelon radish ravio

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