Lobster Ravioli with lemon cream sauce

Make the pasta dough

1. Tip the flour onto a clean counter top and make a well in the center. Break the eggs into the well and add the salt and olive oil.
2. Using a fork, whisk the eggs together then slowly start bringing little bits of the flour into the eggs and continue until the dough starts to come together.
3. Knead the dough with your hands until a soft, smooth dough forms (this should take approximately 5mins).
4. Form the dough into a disc then wrap tightly with plastic wrap and allow to rest for 30 minutes at room temperature.

Make the filling

1. While the dough is resting, make the ravioli filling.
2. Bring a large pot of water to the boil and season with a tablespoon of salt, a few peppercorns, a bruised garlic clove and two pieces of lemon rind.
3. Poach the lobster tails for 3-5 minutes or until the meat is just cooked and opaque.
4. Remove from the water and allow to cool for 10 minutes.
5. Using sharp kitchen shears, cut along the bottom of the lobster tail then pull the meat out of the shell and discard the shell.
6. Chop the meat into small pieces and set aside. 
7. In a large skillet set over medium-high heat, melt the butter then cook the garlic (you could add a chopped shallot too) for 30 seconds then add the lobster meat.
8. Season with salt, pepper and a teaspoon of lemon juice. Stir in the mascarpone cheese and chopped chives. 

Form the ravioli

1. Divide the pasta dough into 4 equal pieces.
2. Dust each piece lightly with flour.
3. Roll the pasta dough out with a pasta machine. I use my Kitchen Aid pasta attachment. You want the dough to be thin enough to see the shadow of your hand through but not so thin that it is too delicate and will tear easily.
4. Place teaspoons of the filling a few centimetres apart on the strips of pasta dough.
5. Place another sheet of dough over the filling and using your hands, press around the filling to remove any air.
6. Use a ravioli stamp or a sharp knife and cut around the filling to form your raviolis. You can use a ravioli maker too, just be sure to dust well with semolina flour.
7. Cook the ravioli in a large pot of salted water for 3-4 minutes until the pasta is cooked then drain with a slotted spoon.

Make the lemon cream sauce

1. Melt the butter in a saucepan set over medium heat.
2. Add the garlic and cook for 30 seconds then pour in the cream.
3. Bring to a boil then pour in the lemon juice and season with salt and pepper. Allow to simmer for 5 minutes until the sauce easily coats the back of a spoon.
4. Stir in the chopped chives then serve the sauce over the ravioli.