Lobster Ravioli with Corn Sauce

Directions

1. To make the saffron pasta: Put the flour in the bowl of a food processor fitted with the metal blade.
2. Warm the water and saffron threads in the microwave for 5 to 10 seconds and let sit for 5 minutes until bright orange.Add the eggs, egg yolk, and saffron water to the flour all at once. Pulse the mixture in the processor until it forms a ball.
3. Place the dough on a lightly floured work surface and knead it into a ball. Cover it with plastic wrap and rest in the refrigerator for 20 minutes before rolling.
4. To make the squid ink pasta: Place the flour in the bowl of a food processor fitted with the metal blade. Add the eggs and squid ink all at once. Pulse the mixture until it forms a ball.
5. Place the dough on a work surface and knead it into a ball. Cover it with plastic wrap and rest in the refrigerator for 20 minutes before rolling.
6. To make the lobster filling: Cook the lobster in a large pot of simmering water for 5 minutes. Let it cool and then remove the claw and knuckles and the tail. Crack the shells with a lobster cracker and remove the meat from the shell. (You could also buy a precooked lobster from your fishmonger.) After removing the meat from the shell, cut it into medium dice.
7. In a sauté pan, melt the butter, add the shallots, and cook slowly over low heat until translucent.Add the corn and cook until soft, about 10 minutes. Remove from the heat and add the diced lobster; season with salt and pepper. Cool the mixture.
8. In a bowl, fold the lobster-corn mixture into the ricotta. Mix in the egg and chill until ready to use.
9. Roll out the saffron pasta into a large rectangle with a thickness of approximately 1/8 inch. Roll out the squid ink pasta in the same manner.
10. Run the squid ink pasta through a fettuccine cutter so that you have long thin strips of pasta. The strips and the saffron sheet should be the same length. You may have to do this several times until you use up all of the pasta.
11. Brush the squid ink pasta with a little water and lay the strips on top of the saffron pasta approximately the same width apart as the strips are wide. You will now have evenly stripped pasta with raised black strips. Increase the number on the pasta roller to two settings thicker than you originally rolled out the pasta. Roll through so that the strips flatten out into the saffron base; this usually takes an additional two rolls.
12. Roll out the striped pasta to the desired thickness. Cut the dough in half so that you have two pieces of pasta that are equal in length. Place 1 tablespoon of filling at 2 1/2-inch intervals down one piece of pasta. Brush the exposed pasta lightly with water.
13. Place the second piece of pasta over the piece with the filling, making sure to line up the edges.
14. Press down gently around the mounds of filling to seal the pasta around the filling. Cut out the ravioli using a 2-inch cutter, making sure that the filling is in the center of the ravioli. Place the ravioli on a parchment paper-lined sheet pan and reserve the ravioli, covered with plastic wrap, until needed.
15. To make the corn sauce: Melt the butter over moderate heat in a 2-quart saucepan, add the shallots, and cook slowly until aromatic, about 2 minutes.
16. Add the corn and cook slowly until it starts to soften, about 4 minutes. Add the broth and bring to a simmer. Skim off the foam that rises to the surface and continue to simmer until the corn is soft, about 5 minutes.
17. Place the corn mixture in a blender and blend until very smooth. Pass through a fine mesh sieve to remove the corn skins. Adjust the seasoning with salt and pepper. Reserve warm until needed.
18. Bring a large pot of salted water to a boil, add the ravioli, and cook until al dente. Drain the pasta and finish the sauce.
19. Lightly whip the cream to soft peaks. Whisk the whipped cream into the corn sauce, toss with the pasta, and serve immediately.