1. Prepare the pasta dough: If making from scratch, mix 2 cups (240g) all-purpose flour with 3 large eggs, 1 tablespoon olive oil, and 1/2 teaspoon salt until a smooth dough forms. Knead until elastic, then wrap and rest for 1 to 3 hours.

2. Roll out pasta sheets: Dust your work surface and rolling pin or pasta machine with semolina flour. Roll dough out very thin to about 1/16-inch thickness until it is nearly transparent.

3. Prepare the filling: In a bowl, mix the chopped or shredded cooked lobster, minced garlic, ricotta, Parmesan, lemon zest, 1/2 teaspoon kosher salt, and black pepper. Chill in the refrigerator for about 20 minutes.

4. Assemble ravioli: Lay one pasta sheet on your work surface. Spoon 1 tablespoon portions of filling, spaced 1 inch apart. Lightly brush water or egg wash around the filling. Overlay with another pasta sheet, press around the filling to seal, and cut into individual squares with your utensil of choice.

5. Cook ravioli: Bring a large pot of salted water to a boil. Add ravioli in batches, cooking 4 to 5 minutes or until they float. Transfer with a slotted spoon directly to the sauce.

6. Prepare the sauce: In a sauté pan, heat olive oil or butter over medium heat. Sauté diced onion or shallot until translucent, about 2 to 3 minutes. Add garlic, cooking briefly. Stir in tomato paste and deglaze with white wine, reducing by half. Whisk in heavy cream and herbs, seasoning as needed. Adjust consistency with pasta water if too thick.

7. Combine and serve: Toss the cooked ravioli in the sauce until coated and warm. Garnish with lobster pieces, lemon juice, herbs, and Parmesan. Serve immediately with lemon wedges.