

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!
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.