Soften butter, add shallots.
Cook 2 to 3 minutes until translucent.
Add lobster meat and mushrooms and cook for another minute.
Slowly sprinkle flour over mix, stirring constantly.
Add sherry, stirring constantly.
Add ricotta, remove from the heat and spread it out on a flat pan to cool. Make spinach pasta using 50/50 ratio of semolina and flour.
Roll out 2 ravioli pasta sheets.
Brush one side with egg wash.
Mark out 2 1/4" x 2 1/4" squares.
Add 3/4 tsp. of mixture into the marked square.
Lay the second sheet on top and use a ravioli tool to roll and seal.
Transfer onto a sheet pan that has been lined with wax paper & sprinkle with semolina. Boil gently for 2-3 minutes.
Place 4 in a bowl of lobster bisque.