• prep: 1 hr
• cook: 30 min
• total: 1 hr 30 min

Fresh pasta dough (or wonton wrappers to keep things easy) filled with a simple but delicious nutty browned butter lobster and ricotta cheese filling. Serve this homemade ravioli with a delicious creamy tomato basil sauce.

• 3 lobster tails
• 1/4 pound uncooked shrimp, peeled and deveined
• 1 stick (1/2 cup) salted butter
• 2 cloves garlic, minced or grated
• 1/2 teaspoon crushed red pepper flakes, more or less to your taste
• 1/4 cup fresh parsley, chopped
• 1 teaspoon lemon juice + lemon zest
• 1/2 teaspoon kosher salt and pepper
• 1 cup (8 ounces) whole milk ricotta cheese
• 1 pound fresh pasta dough or 40 wonton wrappers
• 2 tablespoons extra virgin olive oil
• 2 tablespoons salted butter
• 1/2 yellow onion, chopped
• 4 cloves garlic, minced or grated
• 1 can (24 ounce) crushed san marzano tomatoes
• kosher salt and black pepper
• 1 cup whole milk
• 1/4 cup freshly grated parmesan cheese, plus more for serving
• 1/4 cup fresh parsley, roughly chopped
• 1/4 cup fresh basil, roughly chopped

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