Lobster Ravioli in Lemon Butter with Saffron

For Filling:

1. Mix together lobster, ricotta and parmesan. In a separate small bowl, beat the egg slightly with a fork to create an egg wash.
    
2. Work with two pieces of the long flattened pasta at a time - a top and a bottom. On the bottom, brush the dough with the egg wash.
    
3. Put 1 tablespoon of the lobster filling every 2 inches.
    
4. Brush the second piece of dough with egg wash and place it egg-side down on the bottom piece (that has the filling).
    
5. With your fingers, press dough together between the filling so no air exists.
    
6. Cut in between the raviolis with a knife and place them on a floured board until they're ready to cook.
    
7. Bring large pot of water to boil. Add a tablespoon of salt. Wait to cook the ravioli until the sauce is completed.
    
8. They will cook for only 1-2 minutes. Then, they go directly into the finished sauce to toss.

For Sauce:

1. In a saute pan, cook the garlic on medium in olive oil for 30 seconds.
    
2. Add butter, cream, lemon slices and saffron. Lower heat and simmer for 2-3 minutes.
    
3. Toss with ravioli and serve topped with black pepper and parmesan cheese.