10 min

Valentine's Day Bleu d’Auvergne cheese, walnut and beetroot raviolis

Name: Valentine's Day Bleu d’Auvergne cheese, walnut and beetroot raviolis
Cook time: 10 min
Yield: 4
Ingredients: 1.00 pre-cooked or raw large beetroot; 50.00 g crumbled Roquefort PDO; 20.00 g Grenoble Walnuts and Périgord Walnuts PDO; 1.00 tbsp Isigny Crème Fraîche & Bresse Crème Fraîche PDO; 1.00 tbsp Vallée des Baux-de-Provence Olive Oil PDO; Salt, black pepper

All of the goodness and none of the carbs… These gorgeous fake raviolis are so pretty and so easy, they make the perfect Valentine’s Day starter!

Ingredients For

large beetroot 1 pre-cooked or raw
Roquefort PDO

50 g crumbled See the article
Grenoble Walnuts and Périgord Walnuts PDO

20 g See the article
Isigny Crème Fraîche & Bresse Crème Fraîche PDO

1 tbsp See the article
Vallée des Baux-de-Provence Olive Oil PDO

1 tbsp See the article
Salt, black pepper

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Preparation

If cooking the raw beetroot, preheat the oven to 220°C. Wash and peel the beetroot, slather it in olive oil and salt, and fold in aluminium foil. Bake for 1 hour and leave to cool completely.

Meanwhile, make the stuffing by mixing most of the Bleu d’Auvergne with most of the chopped walnuts, cream and black pepper.

With a mandoline or very sharp knife, slice the beetroot thinly.

In the middle of each beetroot slice, place a small spoonful of stuffing, then fold the sides gently - they should stick together easily. If your beetroot is too small, simply cover up the stuffing with another slice and seal them together with your fingers.