main dish
Apple, mushroom and cashew cheese ravioli
Golden Delicious
serves 4

Apple ravioli

  • 1/2-liter water
  • 300 ml apple vinegar
  • 300 gr sugar
  • 20 gr mix of peppers

Mushroom filling

  • 300 gr fresh mushrooms
  • 2 cloves of garlic
  • 50 gr parsley
  • 1 guajillo chili, salt, pepper, olive oil

Cashew cheese

  • 300 gr raw cashew nuts (very important, unsalted and unroasted).
  • 250 gr fresh water.
  • 200g nutritional yeast
  • 10 ml lemon juice
  • 5g turmeric powder
  • 5 g salt

Mild and light pesto

  • 25 gr basil leaves
  • 50 gr pine nuts (lightly toasted in a pan without oil)
  • 40 gr grated Parmesan cheese
  • 120 gr extra virgin olive oil
  • 100 gr water
  • 1 clove of garlic
  • 1 pinch of salt

Lemon gel

  • 100 ml lemon juice
  • 5 gr sugar
  • 10 gr ginger
  • 1.5 gr of agar agar
Najat Kaanache
Moroccan chef Najat Kaanache shows us how sophisticated cuisine goes far beyond the borders of countries with a classic gastronomic tradition, such as France. Influences from both Spanish cuisine and her homeland can be found in her menu based around Marlene® apples.
Apple, mushroom and cashew cheese ravioli
Ravioli di mele
Pour ½-liter of water, 300 ml of apple vinegar, 300 gr of sugar, 50 gr of pepper mix into a saucepan.
Wash the apples and cut them into very thin slices, leaving the skin on.
Set aside.
When the liquid comes to a boil, remove the saucepan
from the heat, let it cool down and add the apples. Let it rest for one hour.

Mushroom filling
Clean the mushrooms and cut them into brunoise.
Open the Guajillo chili, devein and remove the seeds and cut them into chunks.
Wash half a cup of parsley leaves and chop them as finely as possible.
Cut the garlic into brunoise.
Then, once everything is ready, put a couple of tablespoons of olive oil or butter in a hot frying pan.
If the seasoning is very hot, lower the heat slightly, add the garlic and the Guajillo pepper fry until golden.
When the garlic starts to brown, add the mushrooms and sauté until they start to brown.
Now, add a pinch of salt, a little pepper and parsley. Allow to season for a couple of minutes before removing from the heat.

Cashew cheese
Cover the cashews with water and soak them for a minimum of 30 minutes and a maximum of 24 hours.
Rinse them and discard the soaking water.
Pour the cashews together with the other ingredients into the extractor and blend until obtaining a smooth homogeneous cream.
Season with salt and pepper.
Cover and refrigerate until serving.

Mild and light pesto
Place all ingredients in a food processor until obtaining a smooth and light consistency.

Lemon gel
Bring half of the lemon juice together with the sugar and the agar-agar to boil.
Remove from the heat, pour the mixture into another bowl, add the remaining lemon juice and ginger.
Allow the mixture to cool.
Once the mixture has cooled down, pour it into a blender until obtaining a cream.
Place the cream in a piping bag or measuring bottle.

Arrange the apple slices (previously drained) on a cutting board and fill them with mushrooms. Close the sides of the 'raviolo' so that the filling remains on the bottom and press the edges well so that it does not open. Set aside.

Place the ravioli in a straight line on a plate, prepare a quenelle of cashew cheese, place it on the plate and spread the smooth pesto over with a spatula. Garnish with lemon gel and fresh herbs.