Crab, Scallop and Spinach Tortellini

6th August 2020

This August we are delighted to announce that we’re taking part in the highly anticipated, Eat Out to Help Out scheme, and in celebration we’ve launched a selection of seasonal summer specials across our pubs, meaning there’s even more reason to love your local this summer.

Although we can’t wait to welcome you back, we understand it’s not possible for everyone right now, which is why we caught up with Exec Chef, Matt Sullivan to share his 10 step guide to making the perfect seafood tortellini at home.

Of course if you don’t fancy the washing up, you can book ahead at your local Young’s below.

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INGREDIENTS:

For the pasta

5 Egg yolks

227g Flour

10g Semolina

For the filling

250g Scallops

250g Crab meat (half white/half brown)

250g Baby spinach

50g Shallots

1 clove Garlic

For the Garnish

Butter

Rapeseed oil

Orange Zest

Chervil

Method:

Finely chop the shallot and garlic and saute in a large pan until soft (but not coloured) add the spinach and cook down and season with salt and pepper.
Finely chop the scallops, mix with the crab meat and spinach and set aside.
Now for the pasta, mix the flour and egg yolk until a soft elastic dough is formed, cover in cling film and set aside.
Dust your work surface with the semolina to stop sticking and finely roll out the dough as thin as you can get it.
Cut out an equal amount of 3″ discs
Spoon crab filling in to the centre of the disc and brush outer edges with water to help it stick.
Place 2nd disc on top and press down softly ensuring all air is removed.
Crimp edges with a fork and fold into a half moon shape. Repeat until all discs have been used.
Cook in boiling water until the pasta is al dente, drain, toss with butter, olive oil, orange zest and chervil.
Serve and enjoy!