Start by cooking the lobster: bring a pot of salted water to a boil, then add the lobster tail. Cook for about 8-10 minutes until firm and aromatic. Remove from water, let cool slightly, then extract the meat and chop it finely.
Make the pasta dough: place the flour on a clean surface and create a well in the center. Crack the eggs into the well, add salt, and gently whisk with a fork, gradually incorporating the flour. Knead the mixture until smooth and elastic, about 8-10 minutes. Wrap in plastic wrap and let rest for 30 minutes.
While the dough rests, prepare the filling: in a bowl, combine chopped lobster, ricotta, lemon zest, and chopped herbs. Mix gently until well blended. Set aside.
Divide the rested dough into smaller portions and roll each through a pasta machine or with a rolling pin until very thin (about 1-2 mm). Cover the rolled sheets with a damp cloth to prevent drying.
Place small spoonfuls of the lobster filling onto one sheet of pasta, spacing them about 2 inches apart. Brush the edges and between the filling with water or beaten egg to help seal.
Carefully lay another sheet of pasta over the filling, pressing gently around each mound to remove air and seal the edges. Use a sharp knife or pasta cutter to cut out individual ravioli shapes. Gently press edges again if needed.
Bring a large pot of salted water to a gentle boil. Carefully drop the ravioli in, cooking for about 3-4 minutes until they float and are tender. Use a slotted spoon to remove and drain.
In a small saucepan, melt the butter over medium heat until golden and fragrant. Add white wine and simmer until slightly reduced. Toss the cooked ravioli in this warm sauce, ensuring each piece is coated beautifully.
Garnish with extra herbs if desired and serve immediately, enjoying the tender pasta and briny lobster filling that’s both elegant and satisfying.
