Lobster Tortellini With Spinach - Herb Sauce - cooking recipe

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

Preparation

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.