Beetroot Ravioli Stuffed with Blue Cheese and Walnuts

Method

1. Cut the beetroot into thin slices using a mandolin slicer. The slices must be flexible, but they shouldn’t break easily.
2. Put the beets in a bowl and add the lemon juice, olive oil and salt. Mix the ingredients with your hands (wear food preparation gloves to avoid staining your hands) until all the slice are generously soaked. Let them marinate for 30 minutes and then drain.
3. Set aside enough whole walnut halves for each slice of beetroot. Roughly chop the remaining walnuts. Fill the beetroot slices with the blue cheese and chopped walnuts and fold over. Top each ravioli with a reserved walnut half and garnish with the basil.