10 min

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!

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Average: 3.8 (8 votes)

Ingredients For

  • 1 pre-cooked or raw
  • A slice of Roquefort cheese
    Dairy products
    Roquefort PDO
    0.50 cup crumbled See the article
  • Grenoble Walnuts and Périgord Walnuts
    Fruits & Vegetables
    PDO Grenoble Walnuts and Périgord Walnuts
  • Creme fraiche in a bowl
    Dairy products
    PDO Heavy Crème Fraîche
    1 tbsp See the article
  • Olive oil and blue background
    Oil & oilseeds
    PDO Vallée des Baux-de-Provence Olive Oil
    1 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.

Step 1
  • ©Jaja Food Studio

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

    Step 2
  • ©Jaja Food Studio

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

    Step 3
  • ©Jaja Food Studio

    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.

    Step 4
  • ©Jaja Food Studio

    Plate the raviolis nicely, and top with some more chopped walnuts, Bleu d’Auvergne crumbles, a drizzle of olive oil and some fresh herbs.

    Guadeloupe cane sugar
    Guadeloupe cane sugar
    See Recipe