Valentine's Day Bleu d’Auvergne cheese, walnut and beetroot raviolis | Taste France Magazine

Name: Valentine's Day Bleu d’Auvergne cheese, walnut and beetroot raviolis | Taste France Magazine
Total time: 10 min
Ingredients: 1 pre-cooked or raw large beetroot; 1/2 cup crumbled Roquefort PDO; x 8.00 Grenoble Walnuts and Périgord Walnuts PDO; 1 tbsp Isigny Crème Fraîche & Bresse Crème Fraîche PDO; 1 tbsp Vallée des Baux-de-Provence Olive Oil PDO; Salt, black pepper

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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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Ingredients

1 pre-cooked or raw large beetroot
1/2 cup crumbled Roquefort PDO
x 8.00 Grenoble Walnuts and Périgord Walnuts PDO
1 tbsp Isigny Crème Fraîche & Bresse Crème Fraîche PDO
1 tbsp Vallée des Baux-de-Provence Olive Oil PDO
Salt, black pepper

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Valentine's Day Bleu d’Auvergne cheese, walnut and beetroot raviolis | Taste France Magazine

Ingredients

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