Conchiglioni with beetroot-radish filling and radish butter

  • Guests 2 people
  • Preparation 25 minutes
  • Cooking 17 minutes
  • Difficulty Easy

To make this recipe 

Beurre-aux-cristaux-de-sel-beurre-aux-cristaux-de-sel-de-noirmoutier-250g-grand-fermage Noirmoutier sea salt butter Discover the product


  1. 50g Noimoutier sea salt butter Grand Fermage
  2. 20 radishes
  3. 14 conchiglioni shells
  4. 100g ricotta
  5. 1 cooked beetroot
  6. a few sprigs of parsley
  7. Pepper

And don't forget to grade the recipe:


  1. Cook the conchiglioni in a large pot of boiling water.
  2. While they’re cooking, wash the radishes and remove the stems.
  3. Mix the stems with the salted butter and set aside.
  4. Mix the ricotta with the cooked beetroot and 10 radishes. Season with pepper.
  5. Drain the pasta shells and stuff with the beetroot-radish mixture.
  6. Finish with the radish stem butter and dig in!

And don't forget to grade the recipe:

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