Homemade aubergine and goats’ cheese ravioli recipe

Chef Anston Fivaz shares his signature dish


Highly commended by Time Out, the Westin’s Italian restaurant brings a slice of hearty but healthy cuisine to Dubai and, now, into your home.

Chef Anston says: ‘This is a simple, high-selling dish that gets a lot of good comments from the guests. The dish is popular particularly in Dubai since the people are very health conscious and look for easy-going food.’

The recipe

(Serves six)

Pasta dough
• 750g flour
• 150g semolina
• 6 eggs
• 2 egg yolks
• 200g spinach purée
• 25ml extra virgin olive oil
• 1 tbsp salt

• 300g Italian aubergines, roasted and skinless
• 50g goats’ cheese
• 15g parsley
• 1tsp salt
• 15ml extra virgin olive oil
• 60g fresh cherry tomatoes (preferably San Marzano), skinless, seedless and chopped
• 15g garlic peeled and sliced
• 10g basil

• 8g baby rocket leaves
• 25g cherry tomatoes
• 12g grated parmesan cheese
• 5ml balsamic vinegar (preferably Acetaia Dodi)
• 15ml melted butter

The method

1 Mix flour, semolina, salt and add olive oil, eggs and spinach purée. Knead until its soft dough for almost 20 minutes.
2 Sauté garlic in olive oil. Add tomatoes ’til golden brown and add roasted aubergine and salt to taste. Stand to cool for 10 minutes.
3 Add goats’ cheese, chopped parsley and basil to the aubergine mix.
4 Form the dough into half-moon shapes and stuff with aubergine mix.
5 Blanch raviolis in salted boiling water until pasta is cooked.
6 Glaze raviolis with warm melted butter, adding salt and pepper.
7 Plate the ravioli and garnish with baby rocket leaves, cherry tomatoes, parmesan and balsamic.

The chef

Name: Anston Fivaz
Nationality: South African

Chef Anston has worked with Mina Seyahi, which looks after the Westin Dubai and Le Méridien Hotels, for a loyal 14 years. Before that, he trained and gained valuable cooking experience in his home town of South Africa. His loyalty to the company, passion and skill have lead him to be the executive chef for the entire complex.

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