Start by making the pasta dough: place the flour on a clean surface, create a well in the center, crack in the eggs, add olive oil, and gently mix with a fork until combined. Knead the dough until smooth and elastic, about 8 minutes, then cover and let rest for 30 minutes.
Meanwhile, prepare the lobster filling: in a bowl, combine the finely chopped lobster meat with ricotta, lemon zest, parsley, salt, and pepper. Mix well until the filling is creamy and flavorful. Set aside.
After the dough has rested, divide it into four portions. Roll each piece through a pasta machine or with a rolling pin until very thin, about 1/16 inch. Keep the rolled dough covered to prevent it from drying out.
Cut out circles using a pastry cutter or glass, about 3 inches in diameter. Place a teaspoon of lobster filling in the center of each circle, then moisten the edges with a little water. Fold the dough over and press gently to seal, removing any trapped air.
Bring a large pot of salted water to a gentle simmer, around 90°C or just below boiling. Carefully drop in the ravioli and cook for 3–4 minutes, until they float to the surface and are tender. Use a slotted spoon to gently lift them out.
While the ravioli cook, prepare the sauce: melt butter in a pan, add minced garlic and cook until fragrant, about 30 seconds. Pour in white wine and simmer until slightly reduced. Toss the cooked ravioli in the sauce or serve them drizzled with the sauce alongside.
Gently transfer the cooked ravioli onto plates, spoon the warm sauce over them, and garnish with extra herbs if desired. Serve immediately to enjoy their delicate, silky texture and luscious lobster filling.
