On a clean surface, mound the flour and create a well in the center. Crack in the eggs and add olive oil if using. Mix gently with a fork, incorporating flour until a shaggy dough forms.

Knead for 8-10 minutes until smooth and elastic—look for it to become slightly shiny. Avoid overworking it!

In a bowl, combine the chopped lobster, mascarpone, Parmesan, chives, lemon zest, salt, and pepper. Mix gently until just combined, ensuring the lobster remains chunky for texture.

Divide the dough into two portions. Roll each out to about 1/16 inch thick using a pasta machine or rolling pin, dusting with flour to prevent sticking.

Lay one pasta sheet on a lightly floured surface. Scoop small amounts of lobster filling about 1.5 inches apart. Lightly brush water around the filling, then place the second sheet over it, pressing to seal.

Use a ravioli cutter for clean edges and ensure they’re sealed properly.

Bring a large pot of salted water to a gentle boil. Add the ravioli in batches and cook for 3-4 minutes, or until they float and the pasta is tender.

In a skillet, melt butter over medium heat and cook until it turns golden brown and smells nutty. Add sage leaves and the smashed garlic clove, cooking until fragrant for about 1-2 minutes. Remove the garlic before serving.

Gently toss the cooked ravioli in the brown butter sage sauce. Plate immediately, and garnish with freshly grated Parmesan and a crack of black pepper.