Lobster Tortellini With Spinach - Herb Sauce

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
  • In a bowl, mix together cheese, milk, pepper and thyme until very soft, then fold in the lobster until well blended. Set aside.
  • Lay out a row of wonton wrappers on a lightly floured surface and brush with beaten egg.
  • Place 1 tsp of lobster filling in the centre of each wrapper.
  • 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.
  • Curl the triangle and tuck the two bottom corners into each other, pinching them together with a dot of water.
  • Place finished pasta on a wax-paper lined sheet.
  • 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.
  • Bring a large pot of salted water to a boil.
  • Add tortellini and cook 4 minutes.
  • Reserving 1/2 cup cooking water, drain pasta and return to pot placed over medium-low heat.
  • Stir in the spinach mixture and enough reserved pasta water to lightly coat the tortellini.
  • Serve immediately, garnished with a sprinkle of breadcrumbs if desired.
Advertisement