Make the Ravioli Filling:

1. Heat 1–2 teaspoons olive oil in a skillet over medium-low heat. Add the sliced onions and a pinch of salt. Cover and cook for 15 minutes, stirring occasionally.
2. Uncover and continue cooking, stirring occasionally, until caramelized (about 20 minutes). Add more olive oil if needed. Remove from heat, mince finely, and set aside.
3. In a bowl, mix ricotta, Parmesan, caramelized onions, egg yolk, salt, and crushed red pepper. Set aside.

Make the Ravioli Dough:

1. In a stand mixer with a paddle attachment (or by hand in a bowl), mix flour and cornmeal.
2. Add egg yolks, olive oil, and water, one tablespoon at a time, until the dough comes together.
3. Knead on a floured surface for 5 minutes until smooth. Wrap in plastic and refrigerate for at least 30 minutes.
4. Divide dough into 4 pieces and roll into thin sheets using a pasta machine, gradually decreasing thickness to setting #2 (about ⅛-inch thick).

Assemble the Ravioli:

1. Place ½ teaspoon of filling on the pasta sheet, spacing 2 inches apart. Brush edges with water.
2. Fold over the pasta sheet and press to seal. Use a ravioli stamper to cut out shapes.
3. Transfer ravioli to a floured baking sheet and refrigerate until ready to cook. To freeze, place on a baking sheet in a single layer, freeze for 30 minutes, then transfer to an airtight container.

Make the Sauce & Cook the Ravioli:

1. Bring a pot of salted water to a boil. Add lobster tails and cook for 4–5 minutes until opaque. Rinse under cold water, remove meat from shells, chop, and set aside.
2. In a skillet, heat cream, butter, lemon zest, salt, and black pepper over medium heat. Simmer for 7 minutes.
3. Cook ravioli in a pot of salted boiling water for about 2 minutes until they float.
4. Transfer ravioli and chopped lobster to the sauce. Gently mix and serve with crushed red pepper and extra Parmesan.