Lobster Tortellini With Spinach - Herb Sauce

1. 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. 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. 3

   Lay out a row of wonton wrappers on a lightly floured surface and brush with beaten egg.

4. 4

   Place 1 tsp of lobster filling in the centre of each wrapper.

5. 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. 6

   Curl the triangle and tuck the two bottom corners into each other, pinching them together with a dot of water.

7. 7

   Place finished pasta on a wax-paper lined sheet.

8. 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. 9

   Bring a large pot of salted water to a boil.

10. 10

    Add tortellini and cook 4 minutes.

11. 11

    Reserving 1/2 cup cooking water, drain pasta and return to pot placed over medium-low heat.

12. 12

    Stir in the spinach mixture and enough reserved pasta water to lightly coat the tortellini.

13. 13

    Serve immediately, garnished with a sprinkle of breadcrumbs if desired.

* Per serving · 4 servings · Values may vary.