Spinach Fettuccine with Lobster Ravioli, Mussels, & Meat Sauce Recipe

Ingredients

• 2 cups all-purpose flour
• 2 large eggs
• 1 cups fresh spinach, blanched and pureed
• 0.5 tsp salt
• 8 oz cooked lobster meat, chopped
• 0.5 cups ricotta cheese
• 0.25 cups grated Parmesan cheese
• 1 large egg yolk
• 1 pinch salt (optional)
• 1 pinch pepper (optional)
• 1 serving fresh pasta dough (store-bought or homemade)
• 1 pound fresh mussels, cleaned
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 0.5 cups white wine
• 0.25 cups fresh parsley, chopped
• 1 pinch salt (optional)
• 0.5 pound ground beef
• 0.5 pound ground pork
• 1 onion diced
• 2 cloves garlic, minced
• 14 oz crushed tomatoes
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 pinch salt (optional)
• 1 pinch pepper (optional)

Instructions

1. Make the Spinach Fettuccine: In a mixing bowl, combine the flour and salt. Make a well in the center and add the eggs and spinach puree. Gradually mix the flour into the wet ingredients until a dough forms. Knead until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
2. Prepare the Lobster Ravioli: In a bowl, mix the chopped lobster, ricotta, Parmesan, and egg yolk. Season with salt and pepper. Roll out the fresh pasta dough thinly, cut into squares, place a teaspoon of lobster filling in the center of each square, and fold to seal. Ensure to remove any air pockets. Repeat until done.
3. Cook the Mussels: In a large pot, heat olive oil over medium heat. Add garlic and sauté until fragrant. Pour in the white wine and bring to a simmer. Add the mussels and cover. Cook until mussels open, about 5-7 minutes. Remove from heat, and stir in parsley, salt, and pepper.
4. Make the Meat Sauce: In a skillet, brown the ground beef and pork with diced onion and garlic over medium heat. Drain excess fat. Add crushed tomatoes, oregano, basil, salt, and pepper. Simmer for 20-30 minutes, stirring occasionally.
5. Cook the Fettuccine: Roll out the rested dough into thin sheets and cut into fettuccine. Cook in boiling salted water for 2-3 minutes until al dente. Drain and toss with a bit of olive oil.
6. Cook the Ravioli: Bring a pot of salted water to a gentle boil. Cook the lobster ravioli for 3-4 minutes, until they float and are tender. Drain gently.
7. Combine: On a large serving platter, arrange the spinach fettuccine, lobster ravioli, and spoon the meat sauce generously over the top. Nestle the mussels around the dish.
8. Serve: Garnish with fresh parsley and grated Parmesan. Serve hot, and enjoy your sumptuous seafood and pasta dish!