How to make beetroot ravioli stuffed with blue cheese and walnuts
For a lighter dinner or a lunchtime snack, use large slices of purple beetroot to act as pasta and fill them with a crunchy and creamy mixture
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Prep: 40 minutes
Beetroot shell
1 medium beetroot
1 tablespoon of lemon juice
1 tablespoon of extra virgin olive oil
Pinch of salt
Filling
150g blue cheese
100g walnuts
Basil
Peel the beetroot and cut into thin slices using a mandolin slicer. The slices must have flexibility, but they shouldn’t be broken easily.
Put the beets in a bowl and add the lemon juice, olive oil and salt. Mix the ingredients with your hands until all the slices are generously soaked. Let them marinate for 30 minutes and then drain.
Fill the beet slices with the blue cheese and chopped walnuts mix. Put approximately one walnut in each one to garnish.
Serve and accompany with basil and extra virgin olive oil.
Recipe from California Walnuts (californiawalnuts.uk)
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