This is the kind of food I could have daily!

1. In a bowl, combine the lobster meat, ricotta cheese, Parmesan cheese, lemon juice, salt, and pepper. Mix until well combined.

2. Lay out the wonton wrappers on a clean surface. Place a small spoonful of the lobster mixture in the center of each wrapper.

3. Brush the edges of the wrappers with water, fold over to form a triangle, and press to seal.

4. Bring a large pot of salted water to a boil. Cook the ravioli in batches for 3-4 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.

5. In a large skillet, melt the butter over medium heat. Add the shallot and cook until translucent.

6. Stir in the white wine and let it reduce by half.

7. Add the heavy cream and bring to a simmer. Cook until the sauce thickens slightly.

8. Add the cooked ravioli to the sauce, gently tossing to coat.

9. Garnish with chopped parsley and basil before serving.

For a twist, try adding a pinch of cayenne pepper to the lobster filling for a bit of heat. You can also substitute the wonton wrappers with homemade pasta dough if you have the time. For a lighter version, use half-and-half instead of heavy cream in the sauce. If you want to add a touch of sweetness, a sprinkle of nutmeg in the cream sauce can enhance the flavors beautifully.