Combine all-purpose flour, semolina flour, and kosher salt in a mixing bowl.

Create a well in the center of the flour mixture and add the egg yolks, olive oil, and cold water, as needed. Knead the mixture until smooth and elastic.

Wrap the dough in plastic wrap and let it rest for 30 minutes.

Mix together the filling ingredients: ricotta, grated parmesan, mozzarella, cooked lobster meat, egg yolk, basil, thyme, paprika, and kosher salt.

Roll out the rested dough on a floured surface until thin and smooth, then cut into 3-inch squares.

Place a small spoonful of lobster filling in the center of each square. Fold the dough over to create a pocket and press edges to seal.

Heat olive oil in a large pan over medium heat and sauté garlic until fragrant.

Add dry white wine and let it simmer until reduced by half.

Stir in heavy cream and grated parmesan cheese, cooking until smooth.

Boil ravioli in salted water until they float, typically about 3-4 minutes. Drain and serve immediately with sauce.