Mushroom and Brie Ravioli - Tanda Tula Safari Camp
< Back to all

Mushroom and Brie Ravioli

Shara Burger | From The Kitchen

Making homemade pasta, and ravioli at that, will have one of two effects on our readers; Either they will slam their computer closed before having the chance to say “delicious”, while others will be half way into the kitchen with their apron on! Whichever category you fit into there is just one thing to bear in mind: one step at a time!  

 Pasta is not that hard to make, in fact it is incredibly easy once you have a feel for it. This does require some practice, which basically means even if you are a first timer you have to get started at some point! And what better time than now, under the gentle and extremely skilled guidance of Chef Ryan? 

 This really is the most delicious pasta recipe and we cannot express honestly enough that if you follow the instructions step by step you will completely surprise not only yourself, but everyone who gets to share this wonderful meal with you. Enjoy! 


  • 2 eggs 
  • 200 g  cake flour 
  • pinch of salt 


  • 1 pkt button mushrooms 
  • 1 med onion 
  • 1 clove garlic 
  • 15 g butter 
  • 125 g Brie cheese 

Cream Sauce: 

  • 2 cup  fresh cream 
  • 1 small bunch thyme 


For the pasta: 

  1. Place the eggs, flour and salt into a food processor and pulse until the mixture forms a rough dough. 
  1. Transfer the dough onto a clean working surface and knead until smooth and elastic.  If the dough is sticky, add a bit of extra flour. 
  1. Once the dough has been kneaded, wrap with clingwrap and set aside to rest until needed. 


For the filling: 

  1. Roughly dice the onions, garlic and mushrooms. 
  1. In a saucepan over medium heat, fry the onions with the butter. 
  1. Once the onions have turned transparent in colour, add the garlic and mushrooms. 
  1. Continue cooking the mushrooms until all the moisture has evaporated. 
  1. Place the cooked mushrooms in a food processor along with the brie cheese. 
  1. Pulse the mixture until it resembles a thick paste.  Season to taste. 
  1. Transfer the mixture into a bowl and refrigerate until needed. 


To make the ravioli: 

  1. Divide the pasta dough in half.  
  1. Roll each half into a ball and flatten. 
  1. Sprinkle the flattened pasta with flour and then roll through a pasta machine with its rollers set to the widest setting. 
  1. Fold the pasta in half, sprinkle with flour and roll through the pasta machine again. 
  1. Repeat this process until the pasta is smooth and silky to the touch. 
  1. Once the pasta is smooth, set the rollers on the pasta machine to the next available setting.  (Each setting will bring the rollers closer together).   
  1. Sprinkle the pasta with flour and roll through the pasta machine and then change the setting to the next available number. 
  1. Continue this process until the second smallest setting on the pasta machine. 
  1. Roll the pasta through the second smallest setting twice.  This ensures that the pasta will not shrink when cutting. 
  1. Lay the sheet of rolled pasta on a clean, floured work surface. 
  1. Trim the top and bottom edges of the pasta with a sharp knife to form a long rectangle. 
  1. Brush the top edge of the pasta with egg wash. 
  1. Place small spoonful’s of mushroom filling along the middle of the pasta sheet, leaving gaps of about 4cm between each spoonful. 
  1. Fold the pasta over the mushroom filling from the bottom and then roll up over the egg wash to seal the pasta together. 
  1. Cut between the gaps to separate the ravioli’s. 
  1. Squash the air out from around the mushroom filling and then press the edges together to completely seal the ravioli. 
  1. Place the ravioli on a floured tray until needed. 


For the Cream Sauce: 

  1. Place the cream and thyme in a saucepan over medium heat. 
  1. When the cream reaches boiling point, reduce the heat and simmer until the sauce has reduced by half. 
  1. Once the sauce has reduced, strain through a sieve and season to taste. 


For the plating: 

  1. Bring a pot of salted water to a rolling boil. 
  1. Boil the ravioli for about 4 minutes. 
  1. Strain the ravioli into a bowl and toss with some olive oil. 
  1. Sauté some black mushroom and asparagus with butter. 
  1. Arrange in a serving bowl and coat with the thyme sauce.




View rates & promotions >

Find Us

We’d love to have you join the family.

Sign up for exclusive access to early bird promotions and other exciting offers, news and updates.

Booking Terms & Conditions

Rates are quoted in South African Rand (ZAR) and include VAT. Rates are reviewed quarterly and are subject to change.


Bookings can be held as provisional for up to 14 days, after which the booking is required to release or confirm. A 20% refundable deposit is required to confirm the booking.


Once confirmed with a 20% deposit, the booking is held on a status of ‘confirmed with refundable deposit’ until any of the following becomes true:

  • The booking is cancelled in writing by the agent.
  • Another request is received with overlapping dates. At such a time, the 20% refundable deposit shall be required to be converted
  • into a 20% non-refundable commitment fee. At this stage, the booking status changes to ‘confirmed with commitment.’ • In such an event, Tanda Tula will contact the client and give them the option to either confirm with the non-refundable
  • commitment fee or reschedule their dates, or, failing that, to release the booking.
  • At 60 days prior to arrival, when the full payment is due, the booking status changes to ‘confirmed with full-payment.’

Final payment is due 60 days prior to arrival. Any outstanding balance on the total reservation value shall be required to be settled at 60 days prior to arrival.

All refundable deposits, commitment fees and full payments are held in a separate call account and do not become part of the operational cash flow until the guest has stayed.

The amount stated on the invoice is what must be received by Tanda Tula nett of bank charges.


Cancellations must be received and acknowledged by Tanda Tula in writing.

‘Confirmed with refundable deposit’: bookings carry no cancellation fees up to 61 days prior to arrival.

‘Confirmed with commitment’ or ‘Confirmed with full-payment’: in the event of any reservation being cancelled after Tanda Tula has issued a confirmation, for any reason other than a WHO-recognised pandemic that impacts the booking, the following cancellation fees will apply:

  • ‘Confirmed with commitment’: if cancelled more than 60 days prior to arrival, the cancellation fee shall be equal to the 20% non- refundable commitment fee.
  • ‘Confirmed with full-payment’: if cancelled between 60 days prior to arrival, the full reservation value is forfeited.

All cancelled bookings that qualify for a refund, will be refunded less a handling fee valued at 5% of the refund amount.


Tanda Tula will allow postponement of a booking for up to 12 months, if travel is cancelled with a commitment fee or 60 days or less prior to arrival due to a WHO-recognised pandemic directly impacting the guests’ ability to travel (e.g. lockdown, no flights, guest not allowed to board a flight, guest falls ill due to a pandemic and unable to travel).

In the event of a WHO-recognised pandemic directly impacting the ability of Tanda Tula to meet its obligations with respect to the booking, all monies received, including the commitment fee, will be fully refunded (e.g. lockdown in RSA, government restrictions on trade).

Any refund is given at the discretion of Tanda Tula management and will be charge a handling fee valued at 5% of the refund amount.

All travellers are advised to take out fully comprehensive travel insurance with ‘cancellation for no reason’. This insurance must be able to fully cover cancellation of travel fewer than 60 days prior to arrival.

The Terms and Conditions are subject to change without notice.