In a large bowl, combine flour and salt. Make a well in the center and add eggs. Mix until a dough forms. Knead on a floured surface for about 10 minutes. Wrap in plastic and let rest for 30 minutes.

Filling Preparation

Prepare the Lobster Filling

In a bowl, combine cooked lobster meat, ricotta cheese, chives, and salt. Mix well and set aside.

Ravioli Assembly

Assemble the Ravioli

Roll out the pasta dough into thin sheets. Place a teaspoon of lobster filling on one sheet, then cover with another sheet. Press edges to seal and cut into desired shapes. Repeat with remaining dough and filling.

Sauce Preparation

Make the Sauce

In a skillet, heat olive oil over medium heat. Add porcini mushrooms and garlic; sauté until tender. Stir in crushed tomatoes and vodka, simmer for 5 minutes. Add heavy cream, season with salt and pepper, and simmer until thickened.

Cooking Ravioli

Cook the Ravioli

Bring a large pot of salted water to a boil. Add ravioli and cook for 3-4 minutes or until they float. Drain and toss with the sauce.

Serving

Plate the Dish

Serve ravioli topped with sauce, sprinkle with grated Rayano Parmesano cheese, and garnish with organic spinach.