Directions

1. For the pasta: Using a stand mixer with the dough hook attachment add the semolina flour, salt, eggs, and olive oil.

2. Kneed on low speed for 10 minutes. Dough should pull away from the bowl.

3. Wrap the dough in plastic wrap and let rest in the fridge for a half hour.

4. For the filling: Roughly chop the lobster into 1/8” pieces

5. Using cheese cloth, allow ricotta to drain any excess liquid from the cheese

6. In a bowl combine the lobster, crème fraîche, ricotta, egg yolks, thyme, lemon zest, romano cheese, salt and pepper

7. For the ravioli: Using a pasta machine, roll the pasta dough out to a number 6 thickness.

8. Using a ravioli mold, place a sheet of the pasta on the ravioli mold and indent to receive filling. Place 1-1/2 tsp of filling into each indentation. Using water, lightly dampen around the filling to seal the ravioli. Place another sheet of pasta on top of the past with filling and lightly press around the filling to seal the ravioli.

9. Using a ravioli cutter separate and tightly seal the ravioli.

10. Cooking the ravioli: Bring a large pot of salted water to a boil. Drop the ravioli in the water and allow to cook for 4-5 minutes. Drain and add sauce or butter.

11. Serve