Valentine's Day Bleu d’Auvergne cheese, walnut and beetroot raviolis
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!
- 1 pre-cooked or raw
Dairy productsRoquefort PDO50 g crumbled See the article
Fruits & VegetablesPDO Grenoble Walnuts and Périgord Walnuts20 g See the article
Dairy productsPDO Heavy Crème Fraîche1 tbsp See the article
Oil & oilseedsPDO Vallée des Baux-de-Provence Olive Oil1 tbsp See the article
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.
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.
Plate the raviolis nicely, and top with some more chopped walnuts, Bleu d’Auvergne crumbles, a drizzle of olive oil and some fresh herbs.