Lobster Tortellini with Spinach - Herb Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2/3 cup packed fresh baby spinach1/3 cup packed fresh thyme3 cloves garlic, mincedzest and juice of 1 lemon1 tbsp white wine3 tbsp extra virgin olive oil1/4 tsp sea salt freshly ground black pepper to tastePasta Filling3 oz soft goat cheese1 tbsp milkpinch black pepper1/2 tsp fresh thyme leaves1/2 cup cooked, diced lobster meat (1 8-oz tail)Assembly44 square wonton wrappers1 egg, beaten with 1 tbsp water
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.
Serving Size: Makes 4 servings of 11 tortellini each
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.
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.
Serving Size: Makes 4 servings of 11 tortellini each
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 468.2
- Total Fat: 17.5 g
- Cholesterol: 93.1 mg
- Sodium: 648.8 mg
- Total Carbs: 54.6 g
- Dietary Fiber: 1.8 g
- Protein: 11.7 g
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