Start by preparing your lobster filling: finely chop the cooked lobster meat and mix it with ricotta, lemon zest, and chopped herbs. Chill this mixture to keep it fresh and firm.
Next, make your pasta dough: combine flour and eggs on a clean surface. Knead until the dough becomes silky and elastic, about 8-10 minutes. Wrap it in plastic and let it rest for 30 minutes to relax the gluten.
Divide the rested dough into smaller portions and roll each out with a rolling pin or pasta machine until very thin, about 1mm. Keep covered as you work to prevent drying out.
Cut the sheets into squares or circles, approximately 4 inches wide, using a pastry cutter or knife. Keep the cut pasta covered with a damp cloth to maintain moisture.
Pipe or spoon a small mound of the lobster filling onto one half of each pasta shape. Brush the edges with beaten egg to help seal, then fold over carefully, pressing out any air to ensure a tight seal.
Bring a large pot of salted water to a gentle boil. Carefully drop the assembled ravioli into the water and cook for 3-4 minutes, until they float and are tender.
While the ravioli cook, melt butter in a small saucepan over medium heat. Add the sage leaves and cook until the butter turns golden brown and fragrant, about 2 minutes.
Use a slotted spoon to gently lift the cooked ravioli from water and transfer them to a warm plate. Toss gently in the browned sage butter to coat evenly.
Garnish with extra herbs and a squeeze of lemon if desired, then serve immediately to enjoy the tender pasta and flavorful lobster filling.
