Make Dough

1. Mound flour on flat, clean work surface
2. Create a well in the middle of the mound of flour. Crack eggs, drizzle oil, season with salt and pepper
3. With a fork, start to whisk wet ingredients together, and slowly incorporate flour into wet well
4. When the mixture starts to look clumpy, gather into a ball and start to work with your hands, kneading remaining flour into a dough ball. If the dough is too dry to incorporate all of the flour, add 1-2 tbsp water to moisten
5. If using saffron, add now, and continue to knead 10-15 minutes, or until dough is smooth
6. Cover with plastic and rest 1 hour in the refrigerator before use

Make Filling

1. Add shallots, lobster and parsley in food processor. Season with salt and pepper and pulse 5-6 times
2. Remove to bowl and stir in ricotta, parsley, salt and pepper

Prepare Ravioli

1. Divide the dough into quarters, working with ¼ the amount of dough at a time. If using pasta maker, send through once, remove & repeat until the dough reaches 1/16"-thickness. If using a rolling pin, work on a flat, floured surface
2. Cut into dough 4” rounds and brush with egg wash
3. Mound 2 tbsp of filling in center of each round
4. Fold in half, and crimp edges with prongs of fork to seal

Prepare Sauce

1. Sauté the shallots in butter 1 minute over medium heat
2. Add the crab meat, tomato sauce, heavy cream, parsley, sherry, salt and pepper
3. Reduce heat to low, and simmer 3 minutes
4. Meanwhile, drop raviolis in pot of boiling water with 1 tbsp olive oil added to water to prevent sticking. Cook 2-3 minutes
5. Remove raviolis to simmering sauce and cook another 2-3 minutes. Plate and garnish with parsley