Easy Lobster Ravioli

If using lobster claws, remove as much meat as possible and chop.

If using Spiny Lobster, cook half tails according to package direction, let cool, then chop.

Combine shellfish meat with ricotta, 1 tsp lemon zest, 2 tbsp chives, and the dill. Stir to combine. Season to taste with salt and pepper.

Working with one wrapper at a time, place 2 tsp filling in center of wrapper. Using wet finger or pastry brush, moisten dough around filling. Press a second wrapper overtop and press around filling to seal. If you like, cut using a round cutter and discard extra wrapper. Place on a lightly floured baking sheet. Repeat with remaining wrapper and filling.

Bring a large pot of water to a boil. Cook ravioli 3 minutes.

Meanwhile, pour wine into a small skillet, add saffron, and bring to a boil over medium heat. Reduce by half and remove from heat. Add butter and remaining ½ tsp lemon zest. Swirl pan until butter is melted. Season with a few grinds pepper.

Add ravioli and swirl again to coat. Divide between 2 shallow bowls and top with remaining 1 tbsp chives.

‍