The Lobster filling consists of the lobster tails, the ricotta cheese I made yesterday, 4 oz cream cheese, onion, garlic, an egg, few drops of vanilla and the lobster reduction. It came out a little too runny but chilling it in the fridge helped a lot.
After the pasta rested for an hour it rolled out beautifully and the agnolotti went together quite easily thanks to this post (with great pictures) http://www.quaypress.com/winefood/devonkitchen/agnolottialplin.html.
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