1. Make the Ravioli Dough

Start by making the pasta dough. In a large mixing bowl or on a clean surface, create a well in the center of the flour. Crack the eggs into the well, add the olive oil, and sprinkle the salt around the edges. Using a fork, gently beat the eggs and oil together, slowly incorporating the flour from the edges of the well.

Once the mixture begins to come together, use your hands to knead the dough. If the dough is too dry, add a little water, one tablespoon at a time. If it’s too sticky, add a bit more flour until it becomes a smooth, elastic dough.

Knead the dough for about 8-10 minutes, until it is smooth and firm. Once kneaded, wrap the dough in plastic wrap and let it rest for at least 30 minutes. This resting period allows the gluten to relax, making the dough easier to roll out.

2. Prepare the Lobster Filling

While the dough is resting, prepare the lobster filling. Start by chopping the cooked lobster meat into small, bite-sized pieces. Place the lobster in a large bowl.

Add the ricotta and mascarpone cheeses to the bowl with the lobster. The ricotta adds creaminess and structure, while the mascarpone contributes a rich, smooth texture. Stir the ingredients together until well combined.

Next, add the chopped fresh parsley, chives (if using), and lemon juice. Season the mixture with garlic powder, salt, and pepper to taste. Be careful not to over-season, as you want the natural sweetness of the lobster to shine through.

Once the filling is well mixed, set it aside and move on to the next step.

3. Roll Out the Pasta Dough

After the dough has rested, cut it into 4 smaller pieces. Work with one piece at a time, keeping the rest wrapped in plastic wrap to prevent drying out.

Using a rolling pin or a pasta machine, roll out the dough into thin sheets, about 1/16-inch thick. If you’re using a pasta machine, start with the widest setting and gradually work your way down to the thinnest setting. You should have long, thin sheets of pasta that are roughly the width of your ravioli mold or the length of your work surface.

4. Form the Ravioli

Place one sheet of pasta dough on a floured surface or on a ravioli mold. Spoon small portions of the lobster filling (about 1 teaspoon per ravioli) evenly spaced along the dough, leaving a small border between each mound of filling.

If you’re using a ravioli mold, place a second sheet of pasta over the filled sheet. Press down around each mound of filling to seal the ravioli and trim the excess pasta. If you don’t have a ravioli mold, you can place a second sheet of pasta on top of the filled sheet, then use a knife or pizza cutter to cut between the mounds of filling, creating individual ravioli. Press around the edges to seal them tightly, ensuring that no filling leaks out during cooking.

Repeat this process until all the filling is used up. Make sure to keep the ravioli covered with a clean kitchen towel as you work to prevent them from drying out.

5. Cook the Ravioli

Bring a large pot of salted water to a boil. Gently drop the ravioli into the boiling water in batches, making sure not to overcrowd the pot. Cook the ravioli for about 3-4 minutes, or until they float to the surface and the pasta is tender.

Using a slotted spoon, remove the ravioli from the water and transfer them to a plate. Keep them warm while you prepare the sauce.

6. Prepare the Sauce

In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes, until fragrant. Be careful not to burn the garlic.

Next, add the lemon zest and lemon juice to the skillet, stirring to combine. Season the sauce with salt and pepper to taste. Let the sauce simmer for a few minutes to allow the flavors to meld.

Once the sauce is ready, gently add the cooked ravioli to the skillet, tossing them in the sauce to coat evenly. Be careful not to break the delicate ravioli. Let the ravioli simmer in the sauce for 2-3 minutes, allowing them to absorb some of the lemony, buttery goodness.

7. Serve the Lobster Ravioli

Transfer the ravioli to serving plates. Garnish with freshly chopped parsley or basil, and sprinkle with grated parmesan cheese if desired. Serve immediately and enjoy the luxurious flavors of homemade Lobster Ravioli.