Step 1: Prepare the Ravioli Dough
On a clean surface, make a mound with the flour and create a well in the center.
Add the eggs, olive oil, and salt into the well. Gradually mix in the flour using a fork.
Knead the dough for about 8-10 minutes until smooth and elastic.
Wrap the dough in plastic wrap and let it rest for 30 minutes.
Step 2: Make the Lobster Filling
In a bowl, combine the chopped lobster, ricotta, Parmesan, lemon zest, garlic, parsley, salt, and pepper.
Mix well and refrigerate for 20 minutes to firm up.
Step 3: Assemble the Ravioli
Roll out the pasta dough into thin sheets using a rolling pin or pasta machine.
Place small scoops of the filling (about 1 teaspoon each) onto one sheet of dough, leaving space between them.
Lightly brush water or egg wash around the filling, then cover with another sheet of dough.
Press around each mound of filling to seal, ensuring no air pockets remain.
Use a ravioli cutter or sharp knife to cut out individual ravioli.
Step 4: Cook the Ravioli
Bring a large pot of salted water to a gentle boil.
Drop in the ravioli and cook for 2-3 minutes or until they float to the surface.
Remove using a slotted spoon and set aside.
Step 5: Make the Sauce & Serve
In a pan, melt butter over medium heat and sauté the garlic until fragrant.
Pour in the white wine and let it reduce slightly.
Stir in lemon juice, salt, and pepper.
Add the cooked ravioli to the sauce, tossing gently to coat.
Garnish with fresh parsley and grated Parmesan before serving.
