The Lihawu Restaurant The Sivuno Wine Cellar The Ensangweni Lounge Events Recipes and Seasonal Produce

Pasta Dough
  • 500g cake flour
  • 5 eggs
  • 20ml olive oil
  • 10ml water
  • Salt
  • Gently mix all the dry ingredients and make a well in the centre. Place all the wet ingredients inside
  • Begin to combine the ingredients using a fork at first, then, once it is thick, using your hand
  • Once a ball is formed, remove from the bowl. Knead gently on a lightly floured surface.
  • DO NOT KNEAD TOO MUCH, OR ELSE THE DOUGH BECOMES TOUGH
  • Wrap the dough in clingwrap, and allow to rest for 1 hour in the fridge
Filling  
  • 200g mushrooms
  • ½ onion, finely chopped
  • 2g garlic
  • 5g thyme
  • 30g blue cheese
  • Fry the onion, garlic and thyme until translucent
  • Add the mushrooms, and cook until all the vapour has evaporated
  • Add the blue cheese, and cook until thick again
  • Place into a bowl, and store in the fridge until well cooled

Extra Ingredients

  • Baby spinach
  • Chopped onion
  • Chopped garlic
  • Pine kernels
  • Butter
  • Beetroot, thinly sliced
  • Balsamic reduction

Recipes

Cooking Instructions

  • On a lightly floured work surface, separate the dough into three pieces, and work with one piece at a time
  • Flour a rolling pin, and begin rolling the pasta out, on a floured surface, until it is about 1mm thick. REMEMBER, WHEN ROLLING OUT, TURN THE PASTA AND FLIP AROUND SO IT CAN BE ROLLED OUT IN ALL DIRECTIONS
  • This may take a while, so ensure you have time on your hands
  • When resting the rolled out pasta sheets on the work surface, ensure it is lightly floured so it doesn’t stick
  • Place a spoon of the mushroom and blue cheese filling in the centre of the rolled pasta, and brush with egg wash around the filling.
  • Fold the pasta dough over the filling, and gently squeeze the pasta dough over, ensuring it sticks to the egg washed pasta on the base.
  • MAKE SURE YOU WORK OUT ANY AIR INSIDE THE RAVIOLI BEFORE SEALING IT
  • Cut the pasta using a round cutter, leaving an edge of flat pasta around the filled part.
  • Once done, place the pasta into boiling water for 7 minutes to cook through
  • In the mean time, for the spinach, begin by frying off the onion and garlic, then add the spinach and sauté quickly
  • Place the butter on the heat, and allow to boil. Remove the scum that forms on top, add the pine kernels and allow to reach the brown stage
  • Dust the beetroot in maizena, and deep fry until crispy

Plate by placing the spinach first, a ravioli on top then ladling the sauce over the ravioli, garnishing with the beetroot crisp and finishing with balsamic reduction


Recommended Wine
Wooded Sauvignon Blanc
Rose
Membership

The Lihawu Restaurant is situated in the Royal Villas in the Ezulwini Valley of Swaziland. Accommodation options are available for diners.
For more information on Events, Special Packages and Functions at The Royal Villas, please visit their website www.royalvillas.co.sz
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