Place the filling into a piping bag if you have one, or scoop it into a bowl, cover and refrigerate until ready to use. The filling can be made several hours or up to one day in advance, if needed.

Remove the pasta dough from the refrigerator and let it sit at room temperature for a few minutes. Next, unwrap and knead on a lightly floured surface for a few minutes by hand. Cut the dough into manageable pieces about the size of the palm of your hand. Press each piece on a flat surface with your hands to flatten it to about 1⁄4 inch (6 mm) thick (cover the pieces you aren't rolling yet in plastic wrap).

Run each piece through a pasta roller starting with the widest setting. Fold the sheet in half and run through on the widest setting a total of three times. If it gets too wide you can fold the sides in to make it thinner. If it rips or tears, simply fold it over and start again.

Run it through the next lowest setting two more times, folding in between. Then run the sheet through once at the next lowest setting and continue until your desired thickness is achieved. We typically roll it to the 5th lowest setting for ravioli. Every roller is different, so you may need to try out a few thicknesses to find what you prefer. Lay your pasta sheet on a flat surface dusted with flour to fill and cut your ravioli. To prevent the dough from drying out too much, we prefer to roll out one sheet at a time and make the ravioli from each sheet before rolling out another sheet.

Alternatively, you can roll the pasta dough out with a rolling pin, but be prepared to really put some muscle into it. You want to roll the sheet out until you can see the light through it when you hold it up.

Next add 1 tablespoon scoops of the Lobster Ravioli filling about 3 inches apart on half of the sheet. Fold the sheet in half onto your filling scoops by bringing the two short edges together. Carefully press the sheets together around each scoop of filling. Press out as much air as possible. Finally, use a ravioli cutter or a knife to cut your sheet into 3 x 3 inch squares (7.5x7.5 cm), then set the ravioli aside on a parchment-lined and lightly flour-dusted baking sheet. You should be able to get 4-6 ravioli from each quarter segment of the dough.

Add the cream and lobster stock and increase heat to medium-high. Bring to a boil turn the heat to medium-low and continue to simmer until the sauce has reduce by ½ (approximately 20-30 minutes).

Once reduced, add the lemon juice and taste for salt. Adjust seasoning if needed.

Once boiling, reduce the heat slightly to medium-high and add your ravioli (you don’t want the water boiling too much as it may break the delicate ravioli – you are looking for a medium bubble). Cook the ravioli until the desired texture, around 4-5 mins.

To serve, place some of the sauce onto the bottom of each bowl/plate. Remove the ravioli from the water with a slotted spoon or a spider and place 5-6 on top of the sauce. Drizzle additional sauce over the top and garnish with parsley and/or chives and lemon zest.