Mix the flour and eggs together in a bowl and knead until the dough is smooth and elastic, about 8 minutes. Wrap in plastic and let rest for 30 minutes to relax the gluten.
While the dough rests, prepare the filling by combining chopped lobster, ricotta, lemon zest, chopped dill, salt, and pepper in a bowl. Mix until creamy and well combined.
Divide the rested dough into four portions. Roll each portion through a pasta machine, starting at the thickest setting and gradually thinning until about 1 mm thick, creating silky, even sheets.
Place small spoonfuls of the lobster filling about 2 inches apart on one sheet of pasta. Lightly brush the edges and between the filling with water, then cover with another sheet of pasta and gently press around each mound to seal, removing excess air.
Cut the assembled sheets into individual ravioli using a cutter or sharp knife, ensuring each piece is well sealed around the edges.
Bring a large pot of salted water to a rolling boil. Gently drop the ravioli in and cook for about 3–4 minutes, or until they float and are tender.
Meanwhile, melt butter in a skillet over medium heat and add white wine. Let it simmer until fragrant, about 2 minutes.
Using a slotted spoon, transfer the cooked ravioli directly into the skillet with the butter and wine sauce. Gently toss to coat each piece evenly, allowing the sauce to cling and glaze the ravioli beautifully.
Serve the ravioli immediately, garnished with extra herbs if desired, and enjoy the bright, luxurious flavors of this ocean-inspired dish.
