Lobster Ravioli

Mound 300 grams 00 pasta flour on a clean wooden work surface, create a 4-inch deep well in the center, and crack 3 large eggs into the well. Add 1/2 teaspoon kosher salt, then use a fork to gently beat the eggs, gradually incorporating flour from the inner edges of the well until a shaggy, crumbly dough forms. Knead by hand for 8-10 minutes with firm, even pressure until the dough is smooth, elastic, and uniform pale yellow. Wrap tightly in plastic wrap and rest at room temperature (68-70°F / 20-21°C) for 30 minutes before rolling to relax the gluten.

In a medium glass mixing bowl, combine 225 grams chopped cooked lobster meat, 120 grams thoroughly drained whole-milk ricotta, 30 grams finely grated Parmigiano-Reggiano, 1 tablespoon chopped fresh parsley, 1 teaspoon lemon zest, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Fold gently with a rubber spatula until evenly combined, taking care not to overmix or mash the tender lobster chunks into a paste. Cover the bowl with plastic wrap and chill in the refrigerator (40°F / 4°C) for 15 minutes to firm the filling for easier assembly.

Unwrap the rested pasta dough, cut into 4 equal palm-sized pieces, and flatten each piece to 1/4-inch thickness with a rolling pin. Run each piece through a manual pasta roller set to the widest (thickest) setting, folding and rolling the dough 3 times per setting before narrowing the roller gap incrementally, until you reach a thin, translucent 1/16-inch sheet (setting 5 on most standard pasta machines). Lay pasta sheets on a lightly floured surface, then place 1-tablespoon mounds of chilled lobster filling 2 inches apart along the lower half of each sheet. Lightly brush the exposed dough around each filling mound with cool water to help seal, then fold the top half of the pasta sheet over the filling. Press firmly around every mound to push out trapped air and create a tight seal, then cut into individual 2-inch square ravioli with a crimped pastry wheel. Set formed ravioli on a baking sheet dusted with semolina or flour until ready to cook.

Fill a large stockpot with 4 liters (1 gallon) of cold water, add 1 tablespoon kosher salt (water should taste as salty as seawater), and bring to a rolling boil over high heat. Gently lower ravioli into the boiling water in 2 batches to avoid overcrowding the pot, and cook for 3-4 minutes, until ravioli float to the surface and the pasta is tender with a slight al dente bite. Use a slotted spoon to lift cooked ravioli out of the water, reserving 60 ml (1/4 cup) of the starchy pasta cooking water, and set ravioli on a clean plate while you prepare the sauce.

Place a large, deep skillet over medium-low heat, add 113 grams unsalted butter, and melt for 2 minutes until foamy but not browned. Add 2 minced garlic cloves and sauté for 30 seconds, stirring constantly, until fragrant—do not let the garlic turn golden or brown, as it will become bitter. Stir in 3 tablespoons fresh lemon juice, the remaining 1 teaspoon lemon zest, the reserved 60 ml starchy pasta water, and 1/4 teaspoon freshly ground black pepper. Whisk continuously for 1 minute until the sauce emulsifies into a smooth, silky, light golden liquid.

Add the cooked ravioli to the skillet with the lemon butter sauce, toss very gently over low heat for 1 minute to coat each ravioli evenly, adding an extra 1-2 tablespoons of pasta water if the sauce feels too thick to coat smoothly. Divide ravioli between 4 warm dinner plates, top with the remaining 20 grams finely grated Parmigiano-Reggiano, the remaining chopped fresh parsley, and a light twist of black pepper. Serve immediately while hot.