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Indulging in a plate of Spinach Fettuccine with Lobster Ravioli, Mussels, and Meat Sauce is an experience that tantalizes the taste buds and elevates any dining occasion. This luxurious dish is not just a feast for the palate but also a feast for the eyes, showcasing a vibrant green fettuccine paired with rich, flavorful seafood and a hearty meat sauce. The combination of fresh pasta and succulent seafood creates a remarkable culinary experience that feels both comforting and celebratory.

Spinach Fettuccine with Lobster Ravioli, Mussels, & Meat Sauce

Elevate your dining experience with this luxurious Spinach Fettuccine featuring Lobster Ravioli, Mussels, and rich Meat Sauce. Perfect for special occasions, this dish is a feast for both the eyes and the palate. Learn to make fresh spinach pasta and gourmet lobster ravioli from scratch, and enjoy a delightful combination of flavors that will impress your guests. Perfect for celebrations or a romantic dinner! #PastaRecipe #SeafoodLovers #GourmetCooking #HomemadePasta #ItalianCuisine #Foodie
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Ingredients
  

For the Spinach Fettuccine:

2 cups all-purpose flour

2 large eggs

1 cup fresh spinach, blanched and pureed

1/2 teaspoon salt

For the Lobster Ravioli:

8 oz cooked lobster meat, chopped

1/2 cup ricotta cheese

1/4 cup grated Parmesan cheese

1 egg yolk

Salt and pepper to taste

Fresh pasta dough (store-bought or homemade)

For the Mussels:

1 pound fresh mussels, cleaned

2 cloves garlic, minced

1 tablespoon olive oil

1/2 cup white wine

1/4 cup fresh parsley, chopped

Salt and pepper to taste

For the Meat Sauce:

1/2 pound ground beef

1/2 pound ground pork

1 onion, diced

2 cloves garlic, minced

1 can (14 oz) crushed tomatoes

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

Instructions
 

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.

    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.

      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.

        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.

          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.

            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.

              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.

                Serve: Garnish with fresh parsley and grated Parmesan. Serve hot, and enjoy your sumptuous seafood and pasta dish!

                  Prep Time: 45 minutes | Total Time: 2 hours | Servings: 4