Lobster Ravioli with White Wine Cream Sauce

Make Pasta Dough
0 Make a well with the flour. Place yolks and salt in center. Scramble with forks and slowly mix in with flour.
1 Using your hands form the dough and begin to knead until it has become somewhat of a ball. Once you have formed a dough ball, wrap it in plastic wrap and let it rest for 30 minutes.
2 Flour countertop and remove dough from plastic. Press it out using your fingers, then use a rolling pin to flatten dough.
3 Cut dough into 3-4 pieces. Fold each piece over into three’s and then repeat the process and roll it out thin enough to start running it through the pasta maker.
4 Then after 3-4 passes you should have it thin enough to start shaping pasta.
5 Lay out pasta in prep for filling. Flour surface and pasta.
Prep Ravioli Filling
6 Remove meat from lobster tail and rough chop the lobster meat. Fine chop red pepper and shallot. Mince garlic.
7 Sauté pepper and onion in butter. After 2 minutes, add in garlic.
8 Once garlic is soft, add in lobster and cook for 4 minutes on medium heat. Then, remove from heat and place in mixing bowl to cool.
Make and Shape Ravioli
9 Stir in ricotta cheese into lobster mixture. Place 1/2 ounce of mixture every 3-4 inches along the pasta sheet.
10 Top with another pasta sheet and use cutter/shaper to press and seal the dough.
11 Bring water to a boil in large stock pot. Make sauce while waiting.
Make Sauce, Cook and Plate!
12 Mince shallot and garlic for sauce. Sauté shallot in olive oil for 2 minutes on medium heat. Add in garlic and cook for 2 minutes.
13 Add in white wine and cook until 75% is cooked out. (should be able to add in ravioli to boiling water now)
14 Add in heavy cream and cook for another 4-5 minutes. Once Ravioli is floating and cooked, place ravioli into sauce and coat.
15 Top with parmesan cheese and parsley. Plate and enjoy!