Make the Pasta Dough:

• In a large mixing bowl, combine flour and salt. Make a well in the center and crack the eggs into it.
• Add olive oil and gently whisk the eggs, slowly incorporating the flour. Continue mixing until the dough comes together.
• Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.

Prepare the Lobster Filling:

• In a bowl, combine the chopped lobster meat, ricotta cheese, lemon zest, parsley, salt, and pepper. Mix well to combine.

Roll out the Pasta:

• After the dough has rested, divide it into 2 portions. Roll out each portion using a pasta machine or rolling pin until thin (about 1/16-inch thick).
• Lay the rolled-out pasta on a clean surface and spoon small mounds of the lobster mixture (about 1 teaspoon) along one sheet of pasta, about 1 inch apart.

Form the Ravioli:

• Brush the edges of the pasta with a little water and carefully lay another sheet of pasta over the lobster mixture. Press around each mound of filling to seal the ravioli.
• Use a pasta cutter or knife to cut out the ravioli and ensure they are sealed well.

Cook the Ravioli:

• Bring a large pot of salted water to a boil. Add the ravioli and cook for 3-4 minutes, or until they float to the surface. Remove with a slotted spoon.

Prepare the Sauce:

• In a large skillet, melt the butter over medium heat. Add garlic and cook for 1-2 minutes until fragrant.
• Pour in the white wine and let it simmer for 3-4 minutes until reduced by half.
• Stir in the heavy cream, salt, and pepper. Let the sauce simmer for another 2-3 minutes until thickened.

Serve:

• Gently toss the cooked ravioli in the sauce until coated. Garnish with fresh parsley and serve immediately.