Lobster Tortellini With Spinach - Herb Sauce

Submitted by YummySmellsca

"A lemony, fresh "pesto" of sorts coats these rich bites of goat cheese and lobster pasta. If you're cooking for two, simply freeze the remaining tortellini until you need them - they'll keep in a Ziploc bag up to 1 month - and you can either refrigerate the sauce in a covered container for up to a week or freeze it up to 1 month. Yields 11 pieces per serving."

 

• Ready In: 2hrs 35mins
• Ingredients: 15
• Yields: 44 tortellini
• Serves: 4

ingredients

• 2⁄3 cup packed fresh Baby Spinach
• 1⁄3 cup packed fresh thyme
• 3 garlic cloves, minced
• 1 lemon, juice and zest of
• 1 tablespoon white wine
• 3 tablespoons extra virgin olive oil
• 1⁄4 teaspoon sea salt
• fresh ground black pepper
• 3 ounces soft fresh goat cheese
• 1 tablespoon milk
• 1 pinch black pepper
• 1⁄2 teaspoon fresh thyme leave
• 1⁄2 cup cooked diced lobster meat (1 8-oz tail)
• 44 square wonton wrappers
• 1 egg, beaten with 1 tbsp water

directions

1. In a food processor, puree the spinach, thyme, garlic, lemon zest and juice, wine, oil, sea salt and black pepper until smooth. Cover and refrigerate.
2. In a bowl, mix together cheese, milk, pepper and thyme until very soft, then fold in the lobster until well blended. Set aside.
3. Lay out a row of wonton wrappers on a lightly floured surface and brush with beaten egg.
4. Place 1 tsp of lobster filling in the centre of each wrapper.
5. Take one corner of a wrapper and pull it over to the opposite corner, pressing down on all sides to seal the edges into a triangle.
6. Curl the triangle and tuck the two bottom corners into each other, pinching them together with a dot of water.
7. Place finished pasta on a wax-paper lined sheet.
8. When all the pasta is filled and shaped, place the baking sheet in the fridge for 1-2 hours, or in the freezer for 30 minutes.
9. Bring a large pot of salted water to a boil.
10. Add tortellini and cook 4 minutes.
11. Reserving 1/2 cup cooking water, drain pasta and return to pot placed over medium-low heat.
12. Stir in the spinach mixture and enough reserved pasta water to lightly coat the tortellini.
13. Serve immediately, garnished with a sprinkle of breadcrumbs if desired.