How to Make Christmas lobster ravioli with mascarpone cheese and truffle butter

Love the lobster, but also love the pasta? That's okay, because you can combine the two for dinner tonight with this delicious recipe for Festive Lobster & Mascarpone Ravioli with Truffle Butter. It sounds like a lot, but seriously, you can't say no to this dish. If you like lobster like you say you do, and you like pasta, you can't pass the opportunity to try out Roberta Dowling's dinnertime masterpiece.

These colorful pasta creations are filled with lobster, rich mascarpone cheese and herbs. The packages are simmered, then served with a truffle-spiked compound butter. Almost too pretty to eat, this indulgent dish is a perfect gift for guests at your holiday table.

Here's your list of ingredients for enough filling and butter for at least 24 ravioli treats:

For Truffle Butter (Burro di Tartufo)

* ¼ tsp salt

* 1 jar of truffles- black or white, finely chopped

* ½ lb butter

For Lobster and Mascarpone Filling

* 1 tbsp extra virgin olive oil

* 1 tbsp unsalted butter

* 2 shallots, finely chopped

* 1 lb lobster meat, cooked & chopped

* 2 tbsp brandy

* ¼ cup white wine

* salt and pepper to taste

* pinch nutmeg, freshly grated

* 8 oz mascarpone cheese

* ½ lightly-beaten egg

* 2 tbsp basil, chopped

For Ravioli

* pasta dough of choice, rolled through pasta maker 6-8 times until you can see your hand through the sheet

* egg wash

* salt