Make lobster and mascarpone filling: Heat butter and olive oil in a large skillet. Add shallots and cook until soft and translucent, about 3 minutes. Remove pan from heat and add brandy. Turning pan away from you, carefully light with match to flambe. Add white wine and cook until reduced to syrup-like consistency, about 10 minutes. Add lobster meat, cooking until just warmed through. Remove from heat and place into a large mixing bowl and allow to cool.
In a medium bowl, combine mascarpone cheese
with beaten eggs, chopped basil, nutmeg and salt and pepper, to taste. Add to lobster and shallot mixture and combine well. Taste to adjust seasoning. Cover and set aside. If not using immediately, store in the refrigerator for up to a day.
Create holiday-shaped pasta cutouts:
Using a pasta roller, roll out pasta into thin sheets. Cut out shapes for the tops and bottoms of the ravioli using cookie
cutters (bells, snowmen, trees, gingerbread
boys and girls, snowflakes, stars, wreaths, etc.). Place pasta shapes on a floured dishtowel and cover so that pasta does not dry out. Cut out smaller shapes to decorate ravioli tops. Using a small, sterilized paintbrush, dip into the egg white and attach smaller pasta decorations onto raviolis. Be sure to completely decorate the top ravioli cutouts before filling. Cover with floured dishtowel. You should have an equal amount of ravioli bottoms without decorations and ravioli tops with decorations.
Working with 1 ravioli at a time, place a spoonful of filling in the center of 1 ravioli bottom cutout. Using the paint brush, brush egg white all over the pasta edges around the filling. Place the matching ravioli
top with decorations atop the filling (decorations face side up) and press to seal the edges, pinching together with a fork. Cover, until all of the ravioli shapes are made. If not using immediately, store in an air-tight container in the refrigerator for up to a day. If freezing, separate ravioli on a lightly floured baking sheet and cover with plastic wrap
until frozen so that ravioli doesn't stick together. Once frozen, store in a freezer-proof sealable plastic bag or airtight container for up to a month.
Make Truffle Butter Sauce: Into the bowl of an electric mixer
, add butter and 1/4 teaspoon salt. Using a paddle attachment, cream until smooth. Add chopped truffles and mix until just blended, being careful not to "cream
" the truffles into the butter. Place in bowl, cover and refrigerate a minimum of 5 hours or preferably overnight so that the truffles infuse the butter.
Remove butter and allow it to come to room temperature. In a medium saucepan over medium heat, add the butter. Melt
until warm do not let it come to a boil. Keep warm over low heat.
Meanwhile, bring a large shallow saucepan
of salted water to boil. Carefully slide in raviolis. Cook until al dente
. About 10 minutes if using ravioli immediately; 12 minutes if using refrigerated ravioli and 15 minutes for frozen. Remove raviolis with a slotted spoon and lay on paper towels to absorb excess water. Place ravioli on plates and drizzle
with truffle butter.