10 min
Average: 3.7 (12 votes)

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!

Ingredients For



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.

© ©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.

© ©Jaja Food Studio


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

© ©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.

© ©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.

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