Beetroot & Goat Cheese Ravioli with Walnut Pesto

Serves 1-2

This is a unique recipe which features one our signature filled pasta fillings, beetroot and goat’s cheese. The blood red of the beetroot soaks our lovely pasta and the colour seeps through the rich egg pasta. The beetroot imparts a rich earthy tone with a creamy tangy finish from the goat’s cheese.

To our pasta, we add a Ligurian classic, Walnut Pesto. Walnuts are thought to originate from Persia and the Genovese who were great seafaring people are thought to have brought back Walnuts to Liguria from their travels. Twisting the classic Ligurian basil pesto to walnut pesto became quite a trend in Genoa and today this Salsa di Noci has become famous in its own right.  Walnuts and cashews add corpulence and creaminess while the nuttiness blends with the earthiness of the beetroot.

On top of the dish, we add a sprinkle of Parmigiano Reggiano to finish.

Order our Beetroot & Goat Cheese Ravioli with Walnut Pesto to receive the ingredients to prepare a meal for 2 people in one click!
It contains pasta, pesto and Parmesan cheese.

Product Quantity

Beetroot & Goat Cheese Ravioli


Walnut Pesto - Frantoio Sant'Agata (90g)


In stock


Grated Parmesan Cheese - Parmigiano Reggiano DOP (30g)

SKU Z-Ravioli-Beetroot-g-cheese-walnut-pesto Categories: , Tags: , , , , , , ,
About Beetroot & Goat Cheese Ravioli with Walnut Pesto

Please note: The picture shown is for illustration purposes only. You will receive what is listed above, to cook in your kitchen. The picture indicates one of the possible combinations you can do with the products included.

Fresh: Cook for 4-5 minutes in boiling water.
Frozen: Cook for 5-6 minutes in boiling water.

  1. In a large sauce pan add 2 litres of salted water.
  2. Bring the water to a gentle boil and put in the Ravioli.
  3. Cook for 4-5 minutes, depending on preference.
  4. Put the pesto in a pan and transfer the Ravioli using a slotted spoon, ensuring that some of the starchy pasta waster makes into the pan with the pesto. The starchy pasta water is the secret to getting a good coating of the Ravioli. You can always add 1 tablespoon of pasta water after if you would like.
  5. Gently coat the Ravioli with the sauce and plate and top with Parmigiano Reggiano.

Buon Appetito!

Beetroot & Goat Cheese Ravioli: Pasta (50%): Flour 00 (Wheat, Calcium, Iron, Niacin, Thiamine), Free Range Pasteurised Egg (30%), Durum Wheat Flour, Salt, Water. Filling (50%): Beetroot (54%), Goat Cheese (Milk) (18%), Ricotta cheese (Milk), Breadcrumbs (Wheat Flour, Salt, Yeast). Dusted with rice flour.

Walnut Pesto: Extra virgin olve oil 33%, Walnuts (Nuts) 27%, Cashews (Nuts), Whey (Milk), Rice flour, Salt, Corn starch, Wine vinegar, Garlic, Aged cheeses, Parmigiano Reggiano (Milk, Salt, Rennet), Marjoram, Acidity regulator: Lactic acid E 270, Citric acid E 330.

Parmesan: Milk, Salt, Rennet.

Energy (KJ)/100g 905 2783 1633
Energy (Kcal)/100g 215 674 392
Fat/100g 5.5 62 28
Of which Saturated/100g 2.8 8.6 19
Carbohydrate/100g 30.2 20 0
Of which Sugar/100g 3.8 5.8 0
Protein/100g 10.2 7 33
Salt/100g 0.6 1.7 1.6

Wheat, Egg, Milk, Nuts.

Produced in a factory that handles Wheat, Egg, Milk, Nut, Mustard, Crustacean, Fish, Celery and Soy.

Keep refrigerated at 0-5C.
Fresh Pasta: Once opened, consume within 2 days.
Longer Shelf-Life: Once opened, consume within 3 days.
Suitable for freezing.
Freeze on day of purchase and consume within 3 months. Cook from frozen.

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