Spinach Fettuccine with Lobster Ravioli, Mussels, & Meat Sauce

Imagine a plate adorned with vibrant green spinach fettuccine, bathed in a light, aromatic sauce, crowned with delicate lobster ravioli and succulent mussels. This luxurious seafood dish, Lavish Lobster Ravioli & Mussels on Spinach Fettuccine, transports your dining experience to the elegant tables of fine Italian restaurants, right in the comfort of your home. The combination of tender lobster meat, fresh mussels, and the rich, earthy flavor of homemade pasta not only tantalizes the taste buds but also elevates any meal into a special occasion.

Spinach Fettuccine with Lobster Ravioli, Mussels, & Meat Sauce

Elevate your dining experience at home with this Lavish Lobster Ravioli & Mussels on Spinach Fettuccine recipe. Delight in the vibrant flavors of homemade spinach fettuccine topped with sweet lobster ravioli and succulent mussels, all tossed in a light, savory sauce. Perfect for special occasions or romantic dinners, this dish showcases the elegance of Italian cooking. Discover the recipe and impress your guests today! #LobsterRavioli #SeafoodRecipe #PastaLovers #HomemadeItalian #DinnerParty

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Ingredients

For the Spinach Fettuccine:

2 cups all-purpose flour

3 large eggs

1 cup fresh spinach, blanched and pureed

1/2 teaspoon salt

1 tablespoon olive oil

For the Lobster Ravioli:

1 cup cooked lobster meat, chopped

1/2 cup ricotta cheese

1/4 cup grated Parmesan cheese

1 tablespoon fresh chives, chopped

Salt and pepper to taste

1 package of wonton wrappers (40 wrappers)

For the Mussels & Meat Sauce:

1 pound mussels, cleaned and debearded

1 pound ground beef or Italian sausage

1 small onion, finely chopped

2 garlic cloves, minced

1 can (28 oz) crushed tomatoes

1 tablespoon tomato paste

1 teaspoon dried basil

1 teaspoon dried oregano

Salt and pepper to taste

Fresh basil for garnish

Olive oil for cooking

Instructions

Make the Spinach Fettuccine:

In a large mixing bowl, combine the flour and salt. Create a well in the center and add eggs, spinach puree, and olive oil. Mix until a dough forms. Knead the dough on a floured surface for about 5-7 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.

Prepare the Lobster Ravioli Filling:

In a bowl, mix the lobster meat, ricotta cheese, Parmesan, chives, salt, and pepper until well combined.

Form the Ravioli:

Roll out the rested fettuccine dough on a floured surface until thin. Cut into even squares (about 3 inches). Place a teaspoon of filling in the center of half of the squares, brush the edges with water, and place another square on top. Press gently to seal, ensuring no air pockets remain. Repeat until filling is used up.

Cook the Mussels & Meat Sauce:

In a large pan, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add garlic and cook for an additional minute. Add the ground meat, breaking it apart, and cook until browned.

Add the Tomatoes and Mussels:

Stir in the crushed tomatoes, tomato paste, basil, oregano, salt, and pepper. Bring to a simmer. Add the cleaned mussels, cover the pan, and cook for about 5-7 minutes, or until the mussels have opened.

Cook the Spinach Fettuccine:

In a large pot of salted boiling water, cook the fettuccine for about 3-4 minutes until al dente. Drain and toss with a bit of olive oil to prevent sticking.

Serve:

On a plate, place a nest of spinach fettuccine, top with a few lobster ravioli, then ladle the mussels and meat sauce over the top. Garnish with fresh basil.

Prep Time: 40 mins | Total Time: 1 hr 30 mins | Servings: 4