Step 1: Prepare the Pasta Dough

1. Make the dough – On a clean surface, create a mound with the flour and make a well in the center. Add the eggs, yolk, salt, and olive oil.
2. Mix and knead – Gradually mix with a fork, then knead the dough for 8-10 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.

Step 2: Make the Lobster Filling

1. Combine ingredients – In a bowl, mix lobster meat, mascarpone, ricotta, lemon zest, chives, tarragon, salt, and pepper.
2. Chill the filling – Refrigerate for 20 minutes to firm up for easier handling.

Step 3: Assemble the Ravioli

1. Roll out the pasta – Use a pasta machine or rolling pin to roll the dough into thin sheets (about 1/16 inch thick).
2. Fill the ravioli – Place small spoonfuls of lobster filling on one sheet, leaving 1-inch gaps. Cover with another sheet and press around the filling to seal.
3. Cut the ravioli – Use a ravioli cutter or sharp knife to shape individual ravioli.

Step 4: Cook the Ravioli

1. Boil water – Bring a large pot of salted water to a boil.
2. Cook the ravioli – Drop them in and cook for 2-3 minutes, or until they float to the top.

Step 5: Make the Sauce

1. Sauté shallots and garlic – In a pan, melt butter over medium heat, then add shallots and garlic, cooking until soft.
2. Deglaze with wine and stock – Pour in the white wine and seafood stock, simmering for 3-4 minutes.
3. Finish the sauce – Stir in lemon juice, herbs, and cream (if using).

Step 6: Serve the Ravioli

1. Toss ravioli in the sauce – Gently coat the cooked ravioli with the sauce.
2. Garnish and serve – Plate with extra fresh herbs and a drizzle of butter sauce.