Beetroot raviolo with goats' cheese

Total time: 45m
Preparation Time: 45m

For 4 people

Nutritional Information

Contains 541 Kcal, 16g Protein, 48g Carbohydrates, 31g Fat


  • Filling
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 garlic cloves, finely chopped
  • 50 g walnut kernels, roughly chopped
  • 230 g boiled beet, coarsely grated
  • 1 fresh eggs
  • 0.5 tsp salt
  • To assemble
  • 2 roll of pasta dough
  • 1 eggs, beaten
  • 5 dl beetroot juice
  • 3 dl salted water
  • a little leaf spinach
  • 150 g soft goats' cheese
  • 2 figs, cut into slices
  • 3 tbsp olive oil
  • 0.25 tsp chilli powder

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  • Filling

    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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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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