First, we’ll prepare the pasta dough, so if you want to make it from scratch, onto a clean work surface, add the flour and make a well in the center of it.

Break the eggs into the well and add in the egg yolk and salt as well. Then, using a fork, gently beat the eggs and yolks. If your eggs start spilling out of the well, don’t worry, just try to keep it together and keep it from running off of your work surface.

Once your eggs are fully mixed, slowly incorporate the flour into the eggs by spooning off a little flour at a time while mixing it together. Keep doing this until the mixture in the middle is thick enough so that it’s no longer runny.

Then, using a bench scraper, start to fold it all together by cutting the egg mixture into the flour. When the dough becomes even and shaggy, you can use your hands to form the dough into a mound and start kneading it.

Continue kneading the dough for a few minutes until it comes together into a workable ball. It might be a bit tough at first, but eventually, the dough will soften and be easier to knead. But, after a few minutes, if the dough is too wet and is sticking to your work surface, add a little bit of flour to the dough. And if the dough is too dry, add a spritz of water or oil to the dough.

Continue to knead the dough by pushing the dough with the heel of your hand, and then rotating it, for another 10 minutes or so, until it has a nice smooth appearance to it and the dough bounces back if you lightly press into it.

Then, wrap the dough with plastic wrap and let it rest for 30 minutes to an hour in the fridge.

Next, we’ll cook the filling ingredients, so preheat the oven to 425°F.

Then, while we wait, for your lobster tails, split these in half and then, using a knife or scissors or your fingers, loosen the meat from the shell by pulling it, but leave the meat in the shell.

Then, for the squash, peel it and then chop it up into medium cubes. Add both the lobster and squash cubes to a baking sheet lined with parchment paper or aluminum foil along with some whole garlic cloves and then coat everything with a generous amount of olive oil and then sprinkle this with some salt and pepper.

Your oven should be done preheating, so place your filling ingredients in and bake this for 10-15 minutes, or until the lobster tail meat is opaque and cooked through.

Then, remove the lobster tails and garlic cloves and then bake the squash pieces for another 5-10 minutes if needed, until they become fork tender.

Then, in a mixing bowl or a food processor, add in the squash, roasted garlic cloves, ricotta, lemon zest, nutmeg, and some salt and pepper, if needed, and give this a mash or blend, and mix everything together into a smooth paste.

Then, chop your lobster meat into small pieces and then mix this into your squash blend. You can use the food processor to mix this in as well, but I like having the lobster pieces be visible chunks rather than blended into the filling, but up to you.

Then, once your filling is ready, grab your dough from the fridge and then lightly dust a work surface with flour. Cut the dough in half to make it easier to work with, and roll out one piece of dough with a rolling pin into a rectangle about 1/16th of an inch in thickness, about 30 inches long and 6 inches wide. The dough will be a bit tricky to roll at first, but just continue to roll and stretch gently with your hands until the dough is as thin as you can make it. The dough is thin enough when you can see your hand’s shadow through the dough.

Once the dough is ready, scoop about a tablespoon or so of filling onto the dough, spacing them out in either one or two lines about an inch or two apart.

Then, once all of the filling has been placed onto the dough, brush a little water onto the dough in between each filling, and then either fold the dough over the single line or place another piece of rolled out dough over the two lines of filling and seal the filling in by pressing around the filling removing any air in between each pocket of filling.

Then, using a sharp knife or cookie cutter, divide the ravioli into individual ravioli pieces. You can use a fork at this time to crimp the edges to give it a design, but this is optional.

Also, if you’re using premade wonton wrappers, the process will be similar, just place filling in the center of one wrapper and then place another one over to seal the filling in.

For any dough scraps, knead these together and roll the dough again and you’ll be able to fill a few more ravioli from the scraps.

When you’re ready to cook your ravioli, set a large pot to boil and add in some salt. You want the water to be pretty salty since that’s where the ravioli will get most of its saltiness, so make sure you add enough so that it tastes like the ocean.

While we wait, we’ll prepare the cream sauce. So, in a large saucepan over medium heat, melt some butter, and then while we wait, finely chop up your shallots.

Then, once the butter has melted, add in the shallot and capers and cook these for a few minutes, or until they start to soften. 

Then, add in the lemon juice and zest to the pan and then reduce it by half to help remove some of the acidity before mixing in the cream.

Let the sauce simmer for 3 minutes or so, stirring constantly, until the sauce thickens up and add any salt and pepper at this time, if desired.

Then, set this aside for when your ravioli is ready.

When your pot of water comes to a boil, drop in your ravioli a few at a time to not overcrowd the pot and let this cook, stirring occasionally, for 2-3 minutes or until the ravioli floats up to the surface of the water.

Drain them from the water and transfer them immediately to the cream sauce along with a little bit of the pasta water, giving everything a mix to coat the ravioli in the sauce. Then, transfer the ravioli to a serving plate and continue boiling more ravioli and making more sauce, if needed. When you’re ready to serve the dish, garnish with some chopped parsley or chives, and with that, your Lobster Butternut Squash Ravioli is ready to eat.