Start by mixing the flour with a pinch of salt on a clean surface. Create a well in the center and crack the eggs into it. Use your fingers or a fork to gradually incorporate the flour into the eggs, kneading until the dough becomes smooth and elastic, about 8 minutes. Wrap in plastic and let rest for 30 minutes to relax the gluten.
While the dough rests, prepare the filling by combining finely chopped lobster meat, ricotta cheese, lemon zest, chopped parsley, and a pinch of salt and pepper in a bowl. Mix until smooth, then chill for 10 minutes to firm up.
Divide the rested dough into four portions. Using a pasta machine or rolling pin, roll each portion out into a thin sheet approximately 1 mm thick, dusting with flour as needed to prevent sticking. Keep the sheets covered with a damp cloth to prevent drying out.
Place small teaspoons of the lobster filling evenly spaced over one sheet of pasta, leaving about 2 inches between each. Moisten the edges around the filling with a little water to help seal.
Cover with a second pasta sheet and gently press around each mound of filling to eliminate air and ensure a good seal. Using a fluted cutter or knife, cut into individual ravioli, sealing the edges tightly.
Bring a large pot of salted water to a boil. Carefully drop in the ravioli and cook for about 3-4 minutes, or until they float to the surface and feel tender. Use a slotted spoon to gently lift them out and set aside.
In a skillet, melt the butter over medium heat until it begins to turn a light golden brown and releases a nutty aroma, about 2-3 minutes. This browned butter will add depth and richness to your dish.
Gently add the cooked ravioli to the skillet and toss to coat them in the browned butter. Let them cook for another minute until heated through and slightly crispy on the edges.
Serve the lobster ravioli hot, garnished with additional chopped parsley or a squeeze of lemon if desired. Enjoy the silky, flavorful bites that are perfect for a special occasion or a cozy night in.
