Homemade Mozzarella And Lobster Ravioli

We spent Saturday in the kitchen. First we made mozzarella for a caprese salad with farm-market tomatoes and balcony-garden basil. And it actually came out this time. Next we made pasta dough then, while that was resting for an hour, we whipped up the filling: cooked, chopped-up lobster tail, ricotta, minced garlic, finely chopped oregano and parsley, and a little butter, lemon juice, and brandy. While the filling cooled, we made sheets out of the pasta dough using our mixer's pasta attachment. Then we laid out one sheet, filled it with filling, laid another sheet on top, making sure to push all the air bubbles out, and cut. We repeated, repeated, repeated until we had way too much for one meal -- but that's a-okay cuz it'll make for a second (and potentially a third) down the road. Oh and we topped the cooked ravioli with a bit of brown butter. Decadent and delicious.

You'll notice in the photo below showing the ravioli on a rack prior to boiling that some of the ravioli are oddly shaped. These blobs are the first ones we made. Our second, third, and fourth attempts resulted in actual squares.