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Welcome to the world of culinary indulgence, where flavors dance and textures delight. Today, we’re diving into a spectacular dish that embodies sophistication and comfort: Spinach Fettuccine with Lobster Ravioli, Mussels, and Meat Sauce. This exquisite fusion of homemade pasta and seafood is perfect for impressing dinner guests or treating yourself to a gourmet experience at home.

Spinach Fettuccine with Lobster Ravioli, Mussels, & Meat Sauce

Experience the ultimate culinary delight with our Spinach Fettuccine paired with Lobster Ravioli, Mussels, and a rich Meat Sauce. This luxurious dish brings together vibrant homemade pasta and fresh seafood to create a feast for both the eyes and palate. Perfect for impressing guests or enjoying a gourmet dinner at home, this recipe offers a rewarding cooking adventure with healthful ingredients. Dive into decadence today! #PastaRecipe #SeafoodLovers #GourmetDining #CookingAtHome #Foodie
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Ingredients
  

For the Spinach Fettuccine:

2 cups fresh spinach leaves

2 large eggs

2 cups all-purpose flour

1/2 teaspoon salt

Water (as needed)

For the Lobster Ravioli:

1 cup cooked lobster meat, chopped

1/2 cup ricotta cheese

1/4 cup grated Parmesan cheese

1 tablespoon lemon juice

Salt and pepper, to taste

10-12 wonton wrappers or homemade dough

For the Mussels and Meat Sauce:

1 pound fresh mussels, cleaned and debearded

1 pound ground beef or ground sausage

1 can (15 oz) crushed tomatoes

1 medium onion, finely chopped

3 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon red pepper flakes (optional)

Olive oil for sautéing

Fresh basil and Parmesan for garnish

Instructions
 

Make the Spinach Fettuccine:

    - Blanch spinach leaves in boiling water for about 1 minute, then transfer them to an ice bath. Drain and squeeze out excess water.

      - In a food processor, blend the spinach into a puree. Combine the spinach puree, eggs, flour, and salt in a bowl to form a dough. Knead for about 5-7 minutes until smooth. If too dry, add a little water.

        - Roll out the dough into thin sheets and cut into fettuccine strips. Dust with flour and set aside.

          Prepare the Lobster Ravioli Filling:

            - In a mixing bowl, combine the chopped lobster meat, ricotta cheese, grated Parmesan, lemon juice, salt, and pepper. Mix until well combined.

              - Place a small spoonful of the lobster filling in the center of each wonton wrapper. Moisten the edges with water and fold to seal, pressing out any air.

                Cook the Mussels and Meat Sauce:

                  - In a large skillet, heat olive oil over medium heat. Add onions and garlic, sauté until translucent.

                    - Add ground meat and cook until browned. Drain excess fat.

                      - Stir in crushed tomatoes, oregano, basil, and red pepper flakes. Simmer for 15 minutes.

                        - Add cleaned mussels to the sauce. Cover and cook until mussels open (about 5-7 minutes). Discard any that don't open.

                          Cook the Fettuccine and Ravioli:

                            - Boil a large pot of salted water. Cook spinach fettuccine for 2-3 minutes until al dente. Remove and set aside.

                              - In the same pot, add a bit more salt and cook the lobster ravioli for about 3-4 minutes until they float to the top. Drain.

                                Assembly:

                                  - On each plate, layer the spinach fettuccine as a base. Top with the mussel and meat sauce. Arrange lobster ravioli on top.

                                    - Garnish with fresh basil and grated Parmesan cheese, and serve immediately.

                                      Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4