Lobster Tortellini With Spinach - Herb Sauce |
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Prep Time: 2 Minutes Cook Time: 5 Minutes |
Ready In: 7 Minutes Servings: 4 |
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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. 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.
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