Chop the lobster meat into small, fine pieces, then mix it with ricotta, lemon zest, a pinch of salt, and some chopped herbs if desired. Set aside to let the flavors meld.
In a large bowl, combine semolina and all-purpose flour. Make a well in the center and crack in the eggs, then add olive oil. Mix and knead until the dough is smooth, elastic, and slightly sticky, about 8-10 minutes. Wrap in plastic and let it rest for 30 minutes to relax the gluten.
Divide the rested dough into four parts. Using a pasta machine or rolling pin, roll each portion out into a thin sheet, about 1 mm thick, dusting lightly with flour to prevent sticking. Keep the sheets covered to prevent drying out.
Cut the sheets into squares roughly 3 inches by 3 inches. Place a teaspoon of lobster filling in the center of each square. Brush the edges with beaten egg to act as glue.
Fold each square over the filling to form a half-moon shape, pressing out any air and sealing the edges tightly. Use your fingers or a fork to crimp the edges for a secure seal. Place the finished ravioli on a parchment-lined baking sheet, spaced apart.
Bring a large pot of salted water to a boil. Gently drop the ravioli into the water, cooking for 3-4 minutes, or until they float and are tender. Carefully remove with a slotted spoon and set aside.
In a skillet, melt the butter over medium heat until it begins to turn golden and fragrant, about 2 minutes. Add the sage leaves and cook until crispy, then squeeze in lemon juice and season with a pinch of salt.
Gently toss the cooked ravioli in the browned butter sauce, ensuring each piece is coated evenly. Serve immediately with a sprinkle of fresh herbs or additional lemon zest if desired for a bright finish.
Enjoy your beautifully crafted lobster ravioli, with the tender pasta, luscious lobster filling, and fragrant browned butter sauce coming together in every bite.
