Lobster and mascarpone holiday ravioli with truffle butter

• servings: 2 servings
• active time: 2 hours
• total time: 2 hours 25 minutes

Ingredients

1 recipe standard or coloured pasta dough, recipe follows

For Lobster and Mascarpone Filling:

2 egg whites, beaten

For Burro di Tartufo (Truffle Butter):

450g unsalted butter, cut int0 2.5-cm pieces, at room temperature

1/4 teaspoonsea salt

1 (115g) jar truffles, black or white, finely chopped

For Standard Pasta Dough:

420g plain flour

Salt

4 large eggs

Salt and freshly ground black pepper

Pinch freshly grated nutmeg

12g unsalted butter

1 tablespoon extra-virgin olive oil

2 shallots, finely chopped

2 tablespoons brandy

65ml white wine, preferably Sauvignon Blanc

450g cooked lobster meat, picked over and chopped into 1 1/4-cm pieces

450g mascarpone cheese, at room temperature

2 eggs, beaten

2 tablespoons chopped basil leaves

2 tablespoons olive oil, optional