Lobster ravioli

Ingredients

Instructions

1. Roll out the pasta dough. Line a baking sheet with parchment and dust generously with semolina. Cut the pasta dough into 8 pieces and keep the extras covered. Roll each piece through the pasta roller, starting at the widest setting, folding once or twice at the beginning to strengthen the dough. Continue rolling thinner step by step until very thin, about setting 6 on a KitchenAid attachment, so you can see your hand through it. Dust lightly with semolina and layer the sheets on the baking sheet with parchment between them.
2. Make the filling. In a medium bowl, combine 1 teaspoon lemon zest, the Parmesan, half the chopped garlic, the finely chopped lobster meat, ricotta, 1/4 teaspoon of the salt, and the black pepper. Stir well, cover, and refrigerate until needed. Finely chop the onion and set it aside for the sauce.
3. Fill the ravioli. Line a second baking sheet with parchment and semolina. Lay a pasta sheet on a semolina-dusted work surface. If it is at least 4 inches wide, spoon 1 1/2 teaspoon portions of filling onto the bottom half about 1 inch apart, brush a little water around the filling, then fold the top half over and press out the air as you seal. If the sheet is narrower, place the filling across the center, brush the border with water, and top with a second pasta sheet before pressing around the filling.
4. Cut and rest. Use a pasta cutter or sharp knife to cut individual ravioli. Transfer them to the prepared baking sheet in a single layer. Repeat with the remaining sheets and reroll scraps for extra ravioli if you like. Refrigerate uncovered up to 4 hours if not cooking immediately.
5. Boil the ravioli. Bring a large pot of heavily salted water to a boil. Cook half the ravioli for 4 to 5 minutes until tender and al dente, then transfer with a slotted spoon or spider to a colander. Repeat with the rest, reserving 1 cup of pasta water before draining.
6. Make the sauce. Return the empty pot to medium heat. Add the olive oil, onion, and remaining 1/2 teaspoon salt and cook 3 to 5 minutes until tender. Add the reserved garlic and cook about 1 minute until fragrant. Stir in the tomato paste and cook 1 minute more until slightly darkened.
7. Finish and serve. Add the white wine and boil, scraping up any browned bits, until reduced by half, about 1 minute. Stir in the heavy cream and 1/2 cup of the reserved pasta water and bring to a boil. Add the ravioli and gently toss for about 2 minutes until heated through and coated. Loosen with more pasta water if needed. Taste, adjust salt, and serve with extra Parmesan and chopped parsley or basil.