Lobster Ravioli with Vanilla Butter Sauce

Sauté the diced chanterelles in butter over medium-high heat until they release their moisture and start to brown, about 5 minutes.

Add the minced shallot and cook until fragrant, about 1 minute.

Stir in the crème fraîche and bring to a quick boil, then immediately reduce heat.

Season with salt and white pepper, then fold in the chives and diced lobster meat.

Gently simmer for 5 minutes, then remove from heat and cool completely before filling ravioli. (The filling needs to be completely cold or it'll make your pasta dough soggy.)

For the sauce: Melt 2 tablespoons butter in a small saucepan over medium heat.

Add minced shallots and cook until soft and translucent, about 3 minutes.

Add vinegar and white wine, cook at a low boil until reduced to about 2 tablespoons of liquid.

Reduce heat to low. Add remaining cold butter one cube at a time, whisking constantly and removing pan from heat between additions to prevent breaking. (This is classic beurre blanc technique — keep the temperature moderate or you'll break the emulsion.)

Season with salt and pepper, then whisk in the vanilla bean seeds.

Strain the sauce through a fine-mesh sieve into a clean pan, pressing solids through with a wooden spoon.

Roll pasta dough to setting 6 on your machine — thin enough to see your hand through but not transparent.

Cut dough into 5-inch wide strips. Place 0.5 teaspoon of cooled filling every 2.5 inches along one strip.

Brush around filling with water, lay second strip on top, press firmly around each mound, then cut into squares.

Crimp edges with a fork to seal completely.

Bring a large pot of salted water to a rolling boil. Cook ravioli until they float, about 3-4 minutes.

Drain carefully and serve immediately with the warm vanilla butter sauce.