Lobster Ravioli And Pasta

• 2 ounces unsalted butter
• 1 clove garlic chopped
• 1 tablespoon shallots chopped
• 16 ounces lobster meat cooked, Save Shells for Lobster Bisque sauce
• 2 ounces cognac
• 2 ounces ricotta
• 1 cup flour durum
• 6 tablespoons butter
• 6 tablespoons all purpose flour
• 1 teaspoon sea salt
• 1/4 teaspoon fresh ground black pepper
• 1 cup pois mire, diced celery, carrots& on
• 4 1/2 cups milk
• 1 1/2 cups lobster stock I use L.J. Minors base
• 3 tablespoons shallots minced
• 1 tablespoon paprika
• 1/2 cup light cream
• 3 cups lobster meat cooked, shredded

1. Combine the flours and a pinch of sea salt. Place mixture on countertop and form a pile, in the center of the pile make a hole and add the eggs. Fold the flour into the eggs until a dough is formed. Then knead until the texture is smooth and well mixed. Separate the pasta dough into 2 equal pieces and put one piece aside. Lightly flour your working surface, just enough to prevent sticking and roll out with a rolling pin to about 1/8th-inch thick. Repeat procedure making second piece as close to the shape as the first as you can. If you have a Norpro Ravioli Rolling Pin Lay out the sheets and cut your ravioli if you don't have a rolling pin you can use a pastry wheel to cut your s
2. Melt the butter in a large pot over medium heat add the mire pois and shallots, cook until starts to brown. Stir in the flour, salt, pepper and until well blended cook until it forms a blond roux. Gradually stir in the milk so that no lumps form, and then stir in the lobster stock. Cook over low heat, stirring constantly, until the soup begins to thicken. Season with paprika. Cook and stir for 10 more minutes. Stir in the cream, heat through and serve. Garnish the soup with the lobster meat.

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Taken from www.yummly.com/recipe/Lobster-Ravioli-and-Pasta-1660931 (may not work)