Lobster & Ricotta Ravioli with Lemon Sauce & Arugula Oil

About 2 pounds pasta dough

3 tablespoons arugula oil

¼ cup olive oil

1 cup arugula

1 cups semolina

2 cups flour

5 eggs

1/3 cup scallions, thinly sliced

¾ cup ricotta cheese

1 lobster tail out of the shell, cut brunoise-style (7 oz)

1 teaspoon lemon zest

1 egg yolk

2 slices white bread, crust removed, cut brunoise-style

Salt and pepper, freshly ground

3 tablespoons shallots, chopped

3 tablespoons butter

¾ cup white wine

1 bay leaf

¾ cup white chicken stock

¾ cup cream

Juice from half of a lemon

Salt and pepper, freshly ground

Heat the oil to 185°F. Add the arugula and cook for 15 minutes. Blend, pass through a cheesecloth, cool down and reserve in the fridge until needed.

Arrange the flour in a fountain-style shape with a well positioned in the center of the pile. Add the eggs to the well and mix vigorously until the dough appears to be smooth and slightly shiny. Allow it to rest for a minimum of 2 hours and be sure to cover it to prevent it from drying.

Combine all ingredients. Season with salt and pepper and mix well. Keep refrigerated.

Sauté the shallots in 1 tablespoon butter until translucent, then deglaze with white wine and add the bay leaf. Reduce by three-quarters, then add the chicken stock and cream. Reduce by half, then add the lemon juice and season to taste with salt and pepper. Lastly, whisk in the remaining 2 tablespoons butter.

Roll the pasta dough to about a 1-millimeter thickness and brush with water just to moisten. Pipe the stuffing, cover with a second layer of dough and cut with a 6-centimeter cutter. Remove the air bubbles. Place on a tray dusted with semolina.

Cook the ravioli in abundant salted water for approximately 2 minutes, skim out with a slotted spoon and place on an absorbent cloth to remove the excess water. Just before serving, blend the sauce until foamy and pour over the ravioli. Garnish with arugula oil.