Step 1

Line a baking sheet with parchment paper and generously dust with semolina flour.

Step 2

Cut 1 pound pasta dough into 8 pieces. Roll out the dough one piece at a time (cover the remaining pieces of dough in plastic wrap to keep them from drying out): Set a pasta roller to the thickest setting. Flatten the piece of dough into a thick disk with your hands, dusting with semolina flour if it feels sticky. Feed it through the pasta roller twice. Fold the dough into thirds, like a letter, and press it between your hands again.

Step 3

With the pasta roller still on the widest setting, feed the dough crosswise (folded-side in first) between the rollers. Feed it through once or twice more, until smooth. If desired, repeat this folding step. This helps to strengthen the gluten in the flour, giving it a chewier texture when cooked.

Step 4

Begin changing the settings on the roller to roll the pasta thinner and thinner. Roll the pasta 2 or 3 times at each setting (no need to fold anymore), and don't skip settings (the pasta tends to snag and warp if you do). If the pasta gets too long to be manageable, lay it on a cutting board and cut it in half crosswise before you continue rolling.

Step 5

Roll until the pasta is very thin and you can see your hand through it (setting 6 on a KitchenAid pasta roller attachment). Sprinkle lightly with semolina flour and lay flat on the baking sheet. Repeat rolling out the remaining pieces of dough, separating the layers of pasta sheets with more parchment paper.

Step 6

Prepare the following, adding each to the same medium bowl as you complete it: Finely grate the zest of 1 small lemon until you have 1 teaspoon; reserve the zested lemon for another use. Finely grate 1 ounce Parmesan cheese (about 1/2 cup), or measure out 1/3 cup store-bought grated; grate more for serving if desired.

Step 7

Finely chop 4 garlic cloves; add half to the bowl and reserve the remaining for the sauce. Crack and remove the meat from the claws and tails of 3 (about 1 pound) whole cooked lobsters (about 2 cups); discard the shells. Finely chop the meat and add to the bowl.

Step 8

Add 3/4 cup whole-milk ricotta cheese, 1/4 teaspoon of the kosher salt, and 1/4 teaspoon black pepper, and add to the bowl. Stir to combine. Cover and refrigerate until ready to use.

Step 9

Finely chop 1 small yellow onion (about 1 cup) and reserve for the sauce.

Step 10

Line a second baking sheet with parchment paper and sprinkle with semolina flour. Sprinkle a work surface with semolina flour and arrange a pasta sheet on top with a longer side closer to you.

Step 11

If the pasta sheet is at least 4 inches wide from top to bottom, spoon 1 1/2-teaspoon portions of the filling onto the bottom half of the pasta sheet about 1-inch apart. Gently brush a little water around each portion of filling. Starting from one side and working your way to the other, fold the top half of the sheet down and over the filling, pressing out the excess air around each portion of filling as you go and sealing the top and bottom together. If the dough gets sticky at any point, dust generously with semolina.

Step 12

If the pasta sheet is less than 4 inches wide, spoon 1 1/2-teaspoon portions of the filling across the center of the sheet about 1-inch apart. Gently brush a little water around the border of the sheet. Starting from one side and working your way to the other, place a second sheet over the first sheet, pressing out the excess air around each portion of filling as you go and sealing the top and bottom together. If the dough gets sticky at any point, dust generously with semolina.

Step 13

Using a pasta cutter or sharp knife, cut around each portion of filling to form individual raviolo. Don’t worry if they are not perfect — they will still taste great.

Step 14

Transfer the ravioli to the baking sheet in a single layer and repeat filling all the pasta sheets. Gather the pasta scraps, reroll them, and form more ravioli until you run out of filling. You can cut up any remaining pasta scraps and cook them up for a snack. If you don’t plan to cook the ravioli right away, refrigerate uncovered for up to 4 hours. (See Recipe Notes for freezing instructions.)

Step 15

Bring a large pot of heavily salted water to a boil. Add half of the ravioli and cook until the pasta is cooked through and al dente, 4 to 5 minutes. Remove the ravioli with a large slotted spoon or spider to a colander.

Step 16

Repeat cooking the remaining ravioli, but reserve 1 cup of the pasta water before draining.

Step 17

Return the now-empty pot to medium heat. Add 2 tablespoons olive oil and heat until shimmering. Add the onion and remaining 1/2 teaspoon kosher salt. Cook, stirring occasionally, until tender, 3 to 5 minutes. Add the reserved garlic and cook, stirring often, until golden and fragrant, about 1 minute. Add 1/4 cup tomato paste and cook, stirring often, until the tomato paste slightly darkens in color, about 1 minute.

Step 18

Add 1/2 cup dry white wine and boil, scraping up the browned bits at the bottom of the pot, until reduced by half, about 1 minute. Add 1/2 cup heavy cream and add 1/2 cup of the reserved pasta water. Bring to a boil. Add the ravioli and toss and cook until the sauce coats the ravioli and they’re heated through, about 2 minutes. If the sauce is too thick, add more of the pasta water as needed. Taste the sauce and season with more kosher salt as needed. Serve garnished with more grated Parmesan and chopped fresh parsley or basil leaves.