Watermelon Radish "Ravioli" Pistachio, Merguez, Mint

5 from 1 vote

Here is the recipe I did for Fox 7 morning show a few weeks ago. I never did get the video and I didn't tape it so I guess it is lost forever. I wanted to showcase the meyer lemons and local watermelon radishes that have been in season as we head into the winter. I always to try to come up with something that is a little different than your average recipe to keep things interesting and to keep progressing. This watermelon radish ravioli with pistachio and mint is what I came up! I actually served this dish yesterday for lunch and the guests absolutely loved it.

This recipe uses can easily be a raw vegetarian dish as well by omitting the lamb sausage which is just an added touch. The radish chips can also be dropped from this recipe if you are making it at home and don't have the time or desire to make them. The main three ingredients that make this dish is the watermelon radish sliced paper thin stuffed with lemon goat cheese. Pistachio butter with olive oil, lemon and mint really make the dish. Everything is just icing on the cake. here is the recipe I hope you enjoy it!

Ingredients

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

Garnish

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

Cook Time 15

Total Time 45

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!