Steps

• The White Dough

  If kneading by hand, make a well with the flour, and put the eggs in the middle.

  Beat them with a fork and gradually incorporate the flour from the edges.

  When the mixture is harder, continue with your hands.

  

• If using a stand mixer, put all the ingredients together.

  With the Bimby, add the ingredients together then knead for 3 minutes.

  After obtaining the dough ball, wrap it in plastic wrap and let it rest.

  In the meantime, prepare the black dough.

  

• To make the black dough, dissolve the squid ink directly in the eggs, beat with a fork, then wear gloves and make a well with the flour, placing the egg and squid ink mixture in the center.

• Beat them with a fork and gradually incorporate the flour from the edges.

  When the mixture is harder, continue with your hands.

  If using a stand mixer, put all the ingredients together.

  With the Bimby, add the ingredients together then knead for 3 minutes.

• After obtaining the dough balls, wrap them in plastic wrap and let them rest.

  

• Boil water in a large pot, if you like you can add herbs such as onion, celery, parsley, but it’s not essential.

  Add a pinch of salt and bring to a boil.

  

• Once boiling, immerse the lobster with the previously tied tail and immediately cover with a lid.

  

• This operation should be done with live lobster. If you are using frozen lobster, you can immerse it directly in cold water.

  Cook for 7 minutes, then remove from the water and let it cool.

• With a very sharp knife, cut the shell in half lengthwise and use a fork to extract all the meat and set it aside. If you can, use a nutcracker to crack the claws and extract the meat.

  

• Sauté garlic in a pan with parsley stems and some butter pieces, add the finely chopped lobster meat, and once cooled, add the ricotta, salt, and pepper to taste.

  

• Roll out the pasta very thin, almost transparent.

  

• and form circles about 1.6 inches in diameter, do it with both the white and black dough, which should be equal in number.

  

• Fill each white circle with a spoonful of filling, place the black circle on top and cut with the cutter.

  Reinforce the closures by gently pressing with your fingers.

  Place the ravioli on a floured tray.

  

• In a small pot, bring water to a boil, notch the skin of the tomatoes with a knife, then immerse them and keep them in boiling water for 3 minutes.

  

• Then drain them, cool them, peel them, and cut into pieces.

  Take a wide pan, add garlic, oil, butter, and parsley stems. Sauté a little and….

  

• add the peeled tomatoes. Adjust the salt and let cook for 3 minutes with the lid on.

  

• Cook them in plenty of salted water, as soon as they rise to the surface, collect them with a slotted spoon and add them to the sauce, then gently toss in the pan.

  

• Serve them immediately hot with a sprinkle of chopped parsley and pepper to taste. Here are the Black and White Lobster Ravioli ready for a special dinner.