Pasta is pasta and it is somewhat of a challenge to do something sensational without really bumping the calories. Like pretty much all of my recipes I first made this with full fat versions of everything (and I must say it was pretty good) but the slimmer version is still seriously good too. I have made tortellini with won ton wrappers (bought from a Chinese grocery store) and they are ok, but I would really try to make your own pasta. Once you get the hang of it its really isn't that much of a chore.
8 roma tomatoes 5 cloves of garlic Handful of fresh basil 1/2 to 1 teaspoon of salt 1 teaspoon sugar 2 lobster tails splash of sherry 1 cup fat free ricotta cheese 1 teaspoon cayenne pepper 2 cups all purpose flour 2 eggs 1 teaspoon olive oil 1 teaspoon salt
Method
To make sauce - Preheat the oven to 240 degrees. Cover a baking tray with foil (this is not a real step in a recipe, but I have included it so that you don't curse me when you are trying to scrub charred tomato off your baking tray). Spray tray with cooking spray. Cut the tomatoes and place cut side down on the tray. Bake for four hours, add the garlic to the tray and bake for another 35 minutes. Remove the tomatoes from the oven, an place in a saucepan. Mash slightly and add salt to taste. If your tomatoes are not very sweet you may need to add the sugar, but taste first. You can blend the sauce if you want a smooth consistency, or leave it chunky, totally up to you. I like to simmer the sauce for a little while (say twenty minutes) after it has baked, but you may not need to. Add basil.
To make pasta - In a food processor combine the flour, eggs, oil and salt until they form a dough. Knead for five minutes or until smooth. Wrap in plastic wrap and refrigerate for half an hour. When the dough has rested, roll through a pasta machine to form pasta sheets. Mix the chopped lobster, cheese, sherry and cayenne. Cut the sheets of pasta with a round cookie cutter, put a spoonful of the lobster mixture in the center, wet the edges and top with another round of pasta. Cook in rapidly boiling water until al dente, about three minutes. Top with sauce and serve immediately.
Below information is per serve
Calories
Fat
Sodium
Carbs
Fiber
Protein
250
3.9 g
606.6 mg
12.4 g
1.5 g
31.7g
Serving Suggestions
I like to make these quite big and serve two or three per person as an appetizer.
