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Aqua Terra Culinary Catering & Baur's Restaurant

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Denver has a new award-winning, high-end catering company! Aqua Terra Culinary promises to provide the perfect culinary experience for your next event from private dinner parties to large scale corporate events. Chef Dory Ford, who also owns Baur's Restaurant show us how to make some delicious lobster ravioli.

Lobster and Three Cheese Ravioli Yeild 40 Raviolis
Recipe Courtesy of Dory Ford, AQUA TERRA Culinary
Ingredients Quantity Unit
Ravioli Filling
Lobster Meat, Cooked and Chopped 1 pounds
Pecorino, grated ½ cup
Ricotta Cheese 1 cup
Mascarpone Cheese 1 cup
Fine Herbs, chopped 2 Tbsp.
Lemon Juice and zest 1 each
Directions
Place all ingredients in Bowl and stir until combined. Refrigerate until used
Raviolis
Pasta Sheets 12"x4" 8 each
Egg, beaten 1 each
Directions
Lay pasta sheet over ravioli mold. Fill each space in mold with 1 oz of filling
Brush second sheet of pasta with egg wash and lay over filled ravioli, pressing out air bubbles in the process.
Seal raviolis with rolling pin and turn out. Reapeat untin you have used up all the filling.
Refrigerate until cooked, or freeze on cookie sheet and store in Ziploc Bag.
Plated Dish
Raviolis 12 each
Olive Oil 1 Tbsp
Asparagus 1 cup
Mushrooms 1 cup
Zucchini Squash, Diced 1 cup
English Peas ½ cup
Chicken Stock 1 cup
Fresh Parsley ¼ cup
Salt and Pepper to taste
Directions
Heat 2 qt of salted water to boiling. Add Raviolis and cook 4 mins
Heat Olive Oil in Saute Pan and add Mushrooms and saute lightly 2 mins. Add zuchini and saute 2 mins more
Add cooked raviolis, to saute pan with asparagus and chicken stock.
Simmer rapidly to reduce stock.
Add peas, butter and herbs.
Season and serve

 

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