How To Make Lobster Raviolis

 You may have heard about Ravioli - a delicious Italian food. Pastas are made with fish, beef, pork, chicken, cheese etc. Its shape could be a triangle, rectangle, circular or semi circular. Some use vegetables to make raviolis. Here are some lobster ravioli recipes.

First you have to make the Ravioli wraps, or buy them. 
Ingredients for Ravioli Wraps 
1 cup flour (multi-purpose)
2 eggs
2 tablespoons of olive oil
Sieve the flour a few times with salt. Mix it with beaten eggs and add water making smooth dough. Keep it aside about an hour. Prepare small balls. When the filling is ready, roll the balls into a thin round sheet.  
Lobster Ravioli
1/4 cup Ricotta cheese
1/3 cup pine nuts, chopped and toasted
3 ounces milk cheese (goat)
2 cup lobster meat (cooked and minced)
1 tablespoon scallions (Minced)
1 tablespoon parsley (Minced)
1 tablespoon dill (Minced)
½ tablespoon Worcestershire sauce
1 tablespoon Tabasco
Enough salt
One packet of ravioli wrappers or your own preparation 
Add all the ingredients except the wrappers into a bowl and mix well. Put a tablespoon of this mixture on a ravioli wrapper and cover with another water sprinkled wrapper. Seal the ends with water and press. Likewise make the remaining raviolis. Take a pot and fill it with water and bring to a boil and put in the ravioli wraps. Keep boiling about 12 minutes.  Now remove the ravioli out with a slotted spoon and serve with hot sauce.   
Lobster Ravioli - II
Ravioli wrappers (10)
Tomato Puree (1 tablespoon)
4 oz scallops
4 oz lobster
1 Egg
Heavy cream (1/4 cup)
1 Egg white (mixed with water for an egg wash)
4 Oz lobster meat, (sliced and cooked)
Pepper and salt  
Blend tomato paste, scallops, pepper, salt, lobster, heavy cream and egg. Keep a pasta sheet on the table and put a tablespoon of pasta on the sheet. Top it with cooked lobster slice. Sprinkle edges of the sheet with egg wash and cover the pasta. Do the same with remaining pasta papers. Boil water in a large enough pot about 5-10 minutes. Now, put in the filled pasta papers and blanch about 15 minutes. Remove  with a slotted spoon and serve with flavored or spicy butter sauce.