Tomato Cream Sauce
- Heat the butter and oil over medium heat. Add the onions and cook for 5 minutes until they begin to soften and caramelize.
- Add the garlic and cook for another minute or so.
- Pour in the tomato sauce, diced tomatoes, salt and pepper to taste.
- Stir and cook over low heat for at least 30 minutes stirring occasionally. Using the back of a fork break up any large chunks of tomato. Stir in the cream.
- Add the parmesan cheese, fresh parsley and basil, plus salt + pepper to taste.
- Simmer over low heat until ready to serve.
- In the bowl of a stand mixer fitted with the dough hook, add the flour and eggs.
- Knead the dough until it comes together and forms a ball. If your dough seems too dry add more water, a teaspoon at a time, being careful not to add too much. If the dough becomes too sticky, just sprinkle in a little extra flour.
- Quarter the dough and shape into four disks. Place the disks on a lightly floured board and cover with a damp kitchen towel or place in a gallon size Ziploc bag to keep it from drying out.
Place the lobster tails on a cutting board, using kitchen shears or a sharp knife, cut through the top shell lengthwise. Gently pull the shells apart, away from the meat. Finely chop the meat - actually, pretty munch mince it.
Heat the olive oil in a large skillet over medium heat. Once hot, add the lobster and shrimp meat. Cook, stirring often until the lobster and shrimp are cooked through, about 5-7 minutes. Carefully slide the cooked meat onto a plate.
Place the stick of butter in the skillet and immediately begin whisking. Stir the butter as it bubbles, after 2-3 minutes or so, you should see brown bits appear on the bottom of the pan. Remove from the heat immediately and continue to whisk for another 30 seconds or so. Add the garlic and stir well. Add 1/4 cup chopped fresh parsley, the lemon juice, crushed pepper flakes (if using), salt and pepper. Stir in the cooked lobster and shrimp. Add the ricotta cheese and mix well. Set the filling aside.
Prepare the Ravioli
- Grab the balls of fresh pasta dough. Flatten one dough piece at a time, and dust generously with flour, brushing off excess. Set your pasta machine to the widest setting; run the dough through. Fold the dough into thirds like a letter, then run it through again, short end first. Run it through 2 more times. Dust with flour if the dough gets sticky. Return the dough sheet to the floured board, cover with a towel and repeat with the remaining 3 dough disks. Keep any dough you are not working with covered with a damp kitchen towel or in the bag.
- Roll all the dough sheets through the machine again 3-4 more times (machines vary), adjusting the machine up to the next setting each time. I roll my pasta sheets out to the fourth setting.
- Now switch to the ravioli attachment and run the dough through one more time. Prepare the ravioli as directed according to the attachment instructions, using the lobster filling to stuff each ravioli. Lay the individual ravioli out on a parchment lined baking sheet and continue making the ravioli until you've used all the lobster filling. Make sure to cover the ravioli with a damp towel as you work. At this point you can freeze the ravioli for later, if desired, or continue on with the recipe.
- Bring a large pot of salted water to a boil.
- Boil the ravioli for 1-2 minutes or until they float. Carefully remove the ravioli from the water and gently stir them into the tomato cream sauce. Divide the ravioli among plates and top with fresh basil and parmesan cheese. Serve immediately.