Ingredients
Instructions
In a medium bowl, combine the lobster meat, ricotta cheese, Parmesan cheese, egg, fresh chives, salt, and black pepper. Mix until well combined.
Lay out the fresh pasta sheets on a clean surface. Spoon small mounds of the lobster filling onto one sheet, spacing them evenly.
Brush the edges of the pasta with a little water, then place another sheet on top. Press around the filling to seal and cut into individual ravioli.
Bring a large pot of salted water to a gentle boil. Add the ravioli and cook for 3-4 minutes, or until they float to the top.
While the ravioli cook, melt the butter in a skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
Stir in the heavy cream and lemon zest, and cook for another 1-2 minutes until slightly thickened.
Drain the ravioli and gently toss them in the butter, garlic, and cream sauce.
Serve immediately, garnished with extra chives or Parmesan if desired.