Beetroot Ravioli


For the ravioli:

  • 1 large red beetroot
  • 200g goat cheese
  • 2 tbsp. double cream
  • a pinch salt and pepper

For the garnish:

  • Olive oil & Balsamic vinegar
  • Micro herbs
  • Goat cheese crumbles


Peel the beetroot and cook in salted, simmering water until knife tender. Allow the beetroot to cool to the touch and then use a sharp knife to slice as thin as possible. Lay beet slices on parchment paper in a single layer and cover with a damp paper towel until ready to assemble. In a bowl, mix the goat cheese with salt and pepper.  Whisk in double cream and stir until smooth and firm. Put a small dollop of the goat cheese mix in the centre of half of the beet slices. Place the other half of the beet slices on top, forming the ravioli. Gently press the centre of the beetroot ravioli to spread the mix and remove the air. Then press around the outside to seal the edges. Cover with a damp towel and refrigerate until ready to serve.

Assemble ravioli on a serving platter and drizzle with the olive oil and balsamic vinegar. Sprinkle the goat cheese crumbles and herbs.

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