Dough 3 Cups unbleached all purpose flour 3 Extra large eggs You can make the dough using the "well" method or in the food processor by placing the flour in the processor, adding one egg at a time while running to form a loose ball that is moist and slightly sticky. If too dry and a little cool water and pulse. Remove dough to a floured board and knead until smooth and silky. Form dough into a disk, wrap in plasti wrap and let rest for a minimum of 30 minutes. If holding for longer, refrigerate and bring back to room temperature before rolling. Lobster 1 Florida/Caribbean lobster tail or 1 1-1/4 lb Maine lobster We normally steam the tail using the "Shrimp" directions on a can of Old Bay seasoning. I would recommend a court boullion to boil a Maine lobster for this recipe. Filling Finely chop lobster meat 1/8 Cup very finely chopped sweet onion 1 Small garlic clove, finely chopped 2 Tbsp all purpose flour 2 Tbsp unsalted butter 1 Cup heavy cream 1/4 tsp Coleman's dry mustard S& White Pepper to taster Directions To make white sauce, saute onion in butter in a small sauce pan over med-low heat, until onions are nearly translucent. Add garlic and cook 2 minutes. Add a good pinch of salt and white pepper and mustard, stir. Add flour and stir 3-4 minutes until raw flour taste is cooked out. Add cream that has been warmed, a little at a time, stirring constantly to avoid lumps. Remove from heat to cool.Mix chopped lobster with just enough of the white sauce to bind. Set aside. Reserve remaining white sauce. Sauce 2 Large red bell peppers 1/2 Cup chopped onion 2 Medium cloves garlic minced 2 Tbsp unsalted butter 1 Tbsp extra virgin olive oil Remaining white sauce Heavy cream as needed S& White pepper Directions Roast peppers until skin is black, place in a plastic bag to steam. when cool enough to handle, remove stem, skin, seeds, reserving any liquid and coarsely chop. I use a hand held propane torch to blacken the skin. This allows the pepper to maintain its shape after the skin is scrubbed off with a vegetable brush. sautee onion in butter and oil in a small sauce pan over med-low heat, until onions are nearly translucent. Add garlic and cook 2 minutes. Add chopped red bell pepper and cook until soft. Add remaining white sauce, salt and pepper, any reserved pepper liquid and additional heavy cream, if needed to make sauce to your desired thickness. Transfer to blender and process until smooth. return to pot and heat over med-low until hot, stirring frequently, adding cream if needed. Taste and adjust seasoning if needed and keep warm. Ravioli On a floured board, divide dough into quarters. Using one piece shape into a rectangle dusting with flour as needed. Run through the lowest setting on a pasta machine. Fold in thirds and run through the same setting again. You may have to repeat this 2-3 times to get a fairly decent rectangle, flouring as needed. Run the pasta through different settings until desired thickness, flouring as needed. You may have to cut the dough in half crossways if the length becomes unmanageable. Flour well when done and set aside. Repeat with remaining dough. On floured board, lay out one sheet of dough. You can space 1 Tbsp measures of filling evenly to one side of the dough leaving a 1/2" of dough exposed on that side. Using water to form a square or circle around each mound of filling. Fold the opposite end of dough over the mounds and press to form each ravioli, making sure to expell any air and seal each ravioli. You can use a square or round cutter to cut out each ravioli. Set aside on a well floured board and cover with cooking spray coated plasic wrap. Repeat until all ravioli are done. Bring a large pot of water to a gentle boil. Add salt to taste. Shake off excess flour from ravioli, using a fine mesh strainer. Cook ravioli in batches, 2-4 minutes. remove and set aside, keeping warm until all are done. Transfer to plates/bowls, cover with sauce and serve. If you are a violator of Italian seafood tradition, grate some parm over the ravioli. A salad would be great as a side and some crusty bread.