Finely chop the cooked lobster meat and mix it with ricotta cheese, minced garlic, chopped herbs, salt, and pepper until well combined. This forms a fragrant, briny filling that will be the star of your ravioli.
Divide the flour on a clean surface and create a well in the center. Pour in beaten eggs and knead together until you have a smooth, elastic dough—about 8-10 minutes. Cover with a damp towel and let rest for 20 minutes to relax the gluten.
Divide the rested dough into 4 portions. Using a pasta machine, roll each portion into thin sheets, about 1 mm thick, dusting with flour to prevent sticking. Keep the sheets covered with a towel as you work to prevent drying out.
Cut each sheet into rectangles or circles, around 3-4 inches across, using a fluted cutter or knife. Place a small spoonful of lobster filling in the center of each shape, then brush the edges with beaten egg to help seal.
Fold each shape over the filling to form a pocket, pressing out any air and sealing the edges firmly with a gentle crimp or fork. Ensure every ravioli is sealed well to prevent leaks during boiling.
Bring a large pot of salted water to a rolling boil. Carefully drop in the ravioli, stirring gently to prevent sticking. Cook for about 3-4 minutes, or until they float to the surface and are tender to the bite.
Use a slotted spoon to lift the cooked ravioli and transfer them to a warm plate. In a pan, melt butter with minced garlic over medium heat until fragrant and just starting to turn golden—about 1 minute.
Toss the drained ravioli gently in the butter and garlic mixture, adding a squeeze of lemon if desired. Cook just long enough to coat and warm through—about 1 minute.
Serve the lobster ravioli immediately, garnished with additional fresh herbs if you like, and enjoy the rich, briny bites of this homemade delicacy.
