Recipe

Make Filling 

1. Bring medium pot of salted water to boil. Add shrimp and cook 2 minutes, or until opaque. Remove shrimp from pot.
2. Add lobster tails (shells on) to same pot and cook 3 to 4 minutes. Drain.
3. Remove and discard shrimp tails and lobster shells. Set aside 2 lobster tails for sauce.
4. Finely chop remaining lobster and cooked shrimp, and combine with ricotta and Parmesan. Season with salt and pepper to taste. Set aside.

Make Ravioli

1. Lay out 1 rolled length of pasta on floured surface. Starting at one end, score pasta sheet with ravioli cutter (or knife) every 2 1⁄2″ to help guide where you will place filling. Spoon 1 heaping tbsp of filling into center of each ravioli space. Egg wash around outside of filling to prepare for top layer.
2. Loosely lay second length of pasta overtop. Working on 1 ravioli at a time, gently press dough down around filling.
3. Cut each ravioli. Transfer to parchment-lined baking sheet. Repeat with remaining pasta sheets and filling.

Make Lemon Cream Sauce

1. Bring whipping cream to boil in saucepan until slightly thickened, about 5 minutes. Add lemon juice and zest. Reduce heat to low and season with salt and pepper to taste. Keep sauce warm.

Cook Ravioli And Assemble Dish

1. Bring large pot of salted water to boil. Add ravioli and cook until al dente, 3 to 4 minutes. Scoop out 1⁄2 cup cooking water and reserve. Drain pasta.
2. Slice reserved cooked lobster tails into 1″ pieces. Add ravioli and lobster to pan with lemon sauce. Turn to coat. Add reserved cooking water by the tbsp to loosen sauce.
3. Divide ravioli between 4 plates. Sprinkle with parsley and serve.