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. ---------------------------------------------------------------------------
Nutrition
Ingredients
