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Beetroot ravioli stuffed with goats cheese and chestnuts | townfood - recipes, restaurant reviews and food news

Beetroot ravioli stuffed with goats cheese and chestnuts

Description

This is a really easy starter that is a little bit different. Slice the beetroot, prepare the goats cheese stuffing and make the rocket pesto in advance to make it stress free when you come to serving. If you’re not keen on chestnuts, experiment with other ingredients, lightly toasted pine nuts would work really well. Just pick something that would create a little bit of texture within the dish.

Ingredients

4 beetroot (whole)
120gsoft goats cheese
10 chestnuts (ready to eat)
2tbsprocket pesto
  Olive oil

Summary

Yield
Servings (as a starter)
Prep time20 minutes
Tagsvegetarian starter beetroot

Instructions

beetroot ravioli

If the beetroot is raw, preheat your oven to 180°c and bake it for around an hour until you can easily slip a skewer through it. Peel them once the have cooked and cooled

If you have a mandolin, use it to make very thin slices of beetroot. If you don’t have a mandolin, carefully slice the beetroot as thin as you can with a really sharp knife. You will need 40 slices, all of around the same size

Roughly chop the chestnuts into pieces about half the size of a pea. Beat the goats cheese until it’s smooth and then stir in the chestnuts. Add salt and pepper to taste

Get out four plates and lay five discs of beetroot on each. Put about a teaspoon of the goats cheese mixture on top of each and then place another disc of beetroot over the top. Gently press down the perimeter so that each one forms a little dome, like ravioli

Drizzle over some rocket pesto and a bit of olive oil

Comments

I've been reading through

I've been reading through your blog and it's ingenious. Your recipes are different, inventive, I love it. Thanks for sharing.

Anne