Lobster ravioli in a creamy white wine sauce

Mince three cloves of garlic and set out the pre-cooked lobster.

If starting from raw tails, cut down the spine of the tail, broil six to 12 minutes until pink, opaque and slightly firm, erring on the side of under-cooking since they will also be boiled.

Chop the cooked lobster into small pieces that will fit inside the ravioli.

Stir the lobster together with the ricotta, lemon zest, salt and black pepper, so the ricotta suspends everything else.

Taste and adjust the seasoning, adding a pinch more salt and a little more lemon zest.

Chill the filling in the fridge while the pasta is rolled.

Stretch the rested pasta dough by hand into a square about a quarter of an inch thick, keeping the rest loosely covered.

Feed the sheet through the roller twice at each setting, starting at the lowest setting and widest roller and working down one notch at a time to eight, sprinkling semolina on both sides as it starts to stick.

Roll a second sheet and trim both to six inches wide.

Place a teaspoon and a half to two teaspoons of filling in dots about two inches apart, leaving about an inch border all the way around.

Brush the borders with water, pat the filling down and shape it so there are no pockets for air.

Lay the second sheet over the top, marrying one side to the other, and press together working all the air out; poke a hole where the cut will fall if air is trapped.

Cut the ravioli down the middle with a knife, pizza cutter or ravioli cutter, which also seals the edge, and leave them on the counter to dry out a bit.

Variation: for the wonton version, fill each wrapper with about two teaspoons, press the mound flat, brush the border with water, lay a second wrapper on top and seal, pressing the air out, working in batches so the wrappers do not dry and crack.

Bring a pot of water to a boil slowly while the sauce is made.

Melt the butter in a large pan over medium high heat and let it brown slightly for depth of flavour.

Add the chopped shallot and cook, stirring frequently, about a minute until translucent, without letting it burn.

Add the dry white wine, season with a little salt and pepper, and reduce by about half, roughly four minutes, stirring, to cook off the alcohol and keep the flavour.

Stir in the chopped herbs and the heavy cream and reduce about two minutes until thickened, then take the pan off the heat.

Boil the ravioli two to three minutes until al dente, cooking the wonton and the fresh pasta batches separately.

Transfer the ravioli straight into the sauce, some pasta water included, and cook in the pan about two minutes to finish.