For the ravioli: Heat the oil in a medium saucepot over medium heat. Add the shallots and sweat until translucent, about 2 minutes. Add the garlic and sweat until fragrant, about 30 seconds.

Deselect All. Filling: 1 1/2 cups chopped cooked lobster meat. 1/3 cup ricotta cheese. 1 tablespoon grated Parmesan. 1 tablespoon minced scallions. 1 teaspoon minced fresh parsley

For the Lobster Ravioli: In a large saute pan, add the butter and melt. Add the garlic and shallots and saute until golden brown. Add lobster, crab, and chives and saute 2 to 3 minutes.

Deselect All. Pasta Dough: 2 pounds semolina flour. Pinch sea salt. 1 dozen eggs. Water, as needed. Lobster Filling: 2 (2-pound) lobsters. 1/2-ounce clarified butter (substitute oil if needed)

Saute shellfish in butter. Add wine, onions, shallots, and tomatoes. Simmer for 3 minutes, and stir to blend while bringing to a boil. Add heavy cream and tarragon.

Place 1 circle of lobster on each wonton and then top with a teaspoon of the pesto filling, leaving a 1/4-inch border all the way around. Brush the wonton wrapper with the beaten egg.

To make the ravioli: mix all of the stuffing ingredients together. Place 1 wonton skin on a flat surface. Moisten the edges with a little water.

Heat a large straight-sided skillet over medium heat. Add the olive oil and bacon and cook until the bacon is beginning to crisp, 8 minutes. Add the shallots, garlic and red pepper flakes and …