Beetroot raviolo with goats' cheese

Beetroot raviolo with goats' cheese

Total: 45 Min. | Active: 45 Min.
Nutritional value / people: 541 kcal
, Fat: 31 g
, Carbohydrate: 48 g
, Protein: 16 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1tbsp olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
50g walnut kernels, roughly chopped
230g boiled beets, coarsely grated
1 fresh egg
½tsp salt

To assemble

2 rolls of pasta dough
1 egg, beaten
5dl beetroot juice
3dl salted water
a little leaf spinach
150g soft goats' cheese
2 figs, cut into slices
¼tsp Fine Food Piment d'Espelette AOC
3tbsp olive oil
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How it's done


Heat the oil in a pan, sauté the onion and garlic for approx. 3 mins., mix in the walnuts and beetroot, allow to cool a little. Stir in the egg, season with salt. Preheat the oven to 60°C, warm the platter and plates.

To assemble

Divide the filling into four portions, place in the middle of the strips of pasta dough at equal intervals. Brush the second roll of pasta dough with a little egg, place over the filling, press the edges down firmly, pressing out any trapped air. Using a pastry wheel, cut the ravioli into pieces of equal size.

Bring the beetroot juice and salted water to the boil in a pan, reduce the heat. Cook the ravioli in batches in just-boiling beetroot water for approx. 5 mins. Remove with a slotted spoon, drain and keep warm.

Serve the spinach and ravioli on warmed plates, sprinkle the remaining ingredients over the top.

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