Step 1: Prepare the Ravioli Filling

1. In a mixing bowl, combine the cooked lobster meat, ricotta cheese, Parmesan cheese, parsley, lemon zest, garlic powder, salt, and pepper.
2. Mix until smooth and well combined. Cover and refrigerate while preparing the pasta.

Step 2: Make the Pasta Dough (Optional)

1. On a clean work surface, create a mound with the flour and make a well in the center. Crack the eggs into the well, add the salt and olive oil.
2. Gradually mix the eggs into the flour using a fork until a dough forms. Knead the dough for 8–10 minutes until smooth and elastic. Cover with plastic wrap and let rest for 30 minutes.

Step 3: Roll and Cut the Pasta

1. Divide the dough into four portions. Roll each portion out into thin sheets using a pasta roller or rolling pin. Aim for a thickness of 1–2 mm.
2. Lay one sheet flat on a floured surface and place small dollops (about 1 teaspoon) of filling 1 inch apart.
3. Brush the edges with water, lay a second sheet of pasta on top, and press gently around the filling to seal.
4. Use a ravioli cutter or knife to cut out individual ravioli. Press edges to ensure they’re sealed.

Step 4: Cook the Ravioli

1. Bring a large pot of salted water to a gentle boil.
2. Cook the ravioli in batches for 3–4 minutes or until they float to the surface. Remove with a slotted spoon and set aside.

Step 5: Prepare the Sauce

1. In a large skillet, melt the butter over medium heat. Add the shallot and garlic, sautéing until fragrant, about 2 minutes.
2. Pour in the white wine (or chicken broth) and simmer for 2–3 minutes, reducing slightly.
3. Stir in the heavy cream and Parmesan cheese, whisking until the sauce thickens. Add basil, salt, and pepper to taste.

Step 6: Combine and Serve

1. Gently toss the cooked ravioli in the sauce to coat.
2. Plate the ravioli and garnish with fresh parsley or basil, grated Parmesan, and a wedge of lemon for brightness. Serve immediately.