Laguna Culinary Arts, Inc....Cooking Vacations...Culinary Getaways...Cooking Classes!

Laguna Culinary Arts, Inc.

Laguna Culinary Arts, Inc.

Laguna Culinary Arts, Inc.
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Location:
845 Laguna Canyon Road
Laguna Beach, CA 92651
Culinary Category:
Cooking Classes
Cooking Demonstrations
Guided Culinary Tours
Culinary Vacation
Culinary Focus:
International

Laguna Culinary Arts offers a wide variety of hands-on cooking classes for the home chef. Our evening cooking program features individual and series-style 3 hour classes across a wide spectrum of cuisines and cooking styles, with delicious menus that appeal to even the pickiest eaters. We also offer a weekend program of half-day and full-day classes, where students can spend more time exploring specific techniques and culinary styles. For those interested in a true culinary adventure, we offer a 3-day, mid-week class that is designed for beginners. Class size is limited, so everyone shares in the experience of cooking. All classes focus on the art of cooking, emphasizing the use of the freshest seasonal ingredients at the height of their flavor and the importance of visual appeal.

 

Note: Epitourean, LLC provides a referral service for operators of culinary classes, vacations, cruises, schools and demonstrations. We cannot be held responsible for variations in descriptions, courses offered, changes to dates and/or prices provided by the operators.
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Recipe

LOBSTER AND WILD MUSHROOM RAVIOLI
BRAISED LEEK RAGOUT
(Recipe by: Chef Laurent Brazier)
Serves 10 persons
 
Ingredients:
12 eggs          
2 lb flour
1 teaspoon salt
1 tablespoon extra virgin olive oil
 
½ lb ricotta cheese
8 oz lobster tail, cooked and chopped
4 oz porcini mushroom, sautéed and chopped
2 eggs
2 tablespoons grated parmesan cheese
Salt, pepper, nutmeg
 
- 4 leeks, washed and thinly sliced
- 2 tablespoons butter
- 1 cup heavy cream
 
Directions:
To make the ravioli dough, place the flour on the table, leaving a space in the center of the flour for the rest of the ingredients.
In the center of the flour “volcano”, place the beaten eggs, salt and olive oil. Incorporate slowly the flour into the eggs, then knead the ravioli dough until getting a very homogenize dough. Place the dough in the refrigerator to rest for 1 hour.
 
For the ravioli stuffing, mix in a bowl the ricotta cheese, lobster, mushroom, eggs, parmesan cheese and blend until smooth. Season with salt, pepper and nutmeg. Reserve.
 
Roll out the ravioli dough using a pasta machine to 1/8 of an inch thick. Place the dough on the tables and space out some pile of lobster stuffing on the dough. Brush around the stuffing with a little water, then place an other wide piece of dough on top. Seal around the stuffing to shape each ravioli, then cut around the stuffing using a cookie cuter. Place the ravioli on a parchment paper in the refrigerator until ready to cook.
Make 20 ravioli.
 
Heat the butter in a large skillet, add the leeks, season and simmer until the leeks start welting. Add the cream and simmer for few more minutes to reduce the cream. Reserve.
 
Cook the ravioli in a large pot of salted boiling water.
Place a spoonful of leeks ragout in the center of each plate and place two ravioli on top. Garnish with chopped herbs.
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