Making the Dough:

• Kneading: Kneading the dough is key to achieving a smooth, elastic texture that will hold together well when filled. The dough should not be too soft or sticky, so feel free to adjust with a little more flour or water if needed.

• Resting: Resting the dough is crucial, as it allows the gluten to relax and makes rolling it out much easier. This step is essential for getting paper-thin pasta sheets.

Preparing the Lobster Filling:

• The filling can be made ahead of time and kept refrigerated. Make sure the lobster meat is finely chopped, as this ensures the filling is cohesive and easy to pipe into the ravioli. Using mascarpone cheese adds richness and a creamy texture to the filling, but ricotta alone will work just fine.

Rolling Out the Ravioli Dough:

• When rolling out the dough, be sure it’s thin enough to cook quickly but not so thin that the filling bursts out. A pasta machine is helpful for achieving uniform thickness, but a rolling pin works too.

• If you don’t have a ravioli cutter, you can use a cookie cutter, glass, or even a knife to shape the ravioli. Just be sure the edges are sealed tightly to prevent the filling from leaking during cooking.

Cooking the Ravioli:

• Don’t overcrowd the pot when cooking the ravioli, as they need space to cook evenly. If making a large batch, cook in batches. Ravioli cooks very quickly, so keep an eye on them to avoid overcooking.

Making the Sauce:

• The sauce should be rich yet light, allowing the flavor of the lobster filling to shine through. You can substitute the heavy cream with half-and-half or milk for a lighter version, but cream provides the best texture and richness for this dish.

• If you prefer a white wine sauce, feel free to use a dry white wine (like Sauvignon Blanc or Chardonnay), which adds a bit of acidity and depth. Alternatively, you can use chicken or vegetable broth for a less alcoholic option.