Turnip “ravioli” with figs and gorgonzola, no, really, it’s turnip, not pasta
It’s always fun to experiment and change things around a bit. For inspiration I look to cookbooks, restaurant foods, TV food shows and online sources. Recently Masterchef Australia has been a steady source of inspiration. I have been indulging in binge watching of this show for quite sometime and it forms part of my research for our upcoming four months stay in Australia and New Zealand this winter (their summer). In one of the old episodes I watched a master class where judge George Calombaris made a turnip ravioli dish that instantly appealed to me. I immediately went out to get turnips and made a variation of that dish for lunch (this recipe is an adaptation). Loved it, hence I am sharing it with you.
A subsequent online search showed the turnip ravioli idea is not necessarily new and is nicely adaptable to a vegan version. I plan to continue and experiment with it but for now, I made it this way. I tried a couple of different fillings but wrote the recipe for the goat and gorgonzola cheese here. Perhaps more to come, stay tuned.
With the cheese filling I serve it at room temperature as a first course, a lunch or a salad. With other fillings, like mushrooms and shallots, I serve it as a warm dish.
2 turnips, medium to large (yield about 16-20 raviolis, depending on the size of the turnips)
4 cups milk
1 cup powdered sugar
1 stick butter
1 log goat cheese
1/2 cup gorgonzola
1/4 cup chopped chives
3 tablespoon sherry vinegar
3 tablespoon hazelnut oil
1 teaspoon dijon mustard
1 teaspoon honey
1 small shallot, minced
1/3 cup hazelnuts, chopped
Suggested garnishes to choose from:
Micro-greens or baby greens
Sliced radishes, fresh and pickles (to pickle mix radish slices with 1 teaspoon salt, 2 teaspoons sugar and cover with vinegar. Toss and let sit. Taste and if necessary rinse before plating)
Candied apple slices (place thinly sliced unpeeled apple in a small skillet, add 1/4 cup sugar and 1/4 cup water, cook until sugar melts, water evaporates and apples caramelize).
The turnip rounds:
Use a mandolin to slice the turnips into thin, even rounds
Bring milk, sugar and butter to a slow boil, add the turnips (can do this in batches) and cook for 3 minutes. Drain on paper towels.
Use a 3″ round cookie cutter to cut the rounds into perfect circles.
Bring the cheeses to room temperature and then mix them together with a fork in a small bowl, adding the chives at the end.
Combine dressing ingredients except hazelnuts in a small jar, secure with lid and shake vigorously.
Add the hazelnuts before serving.
Place a small dollop of cheese on a turnip slice, cover with the top slice and press to seal. The milk and sugar will create a slightly sticky surface that creates a seal.
Arrange 3-5 ravioli per serving on each plate, scatter some of the suggested topping over.
Drizzle with hazelnut dressing and serve.