To Make the Compound Butter:

• 1. Chop fresh tarragon, parsley, dill, and chives super fine. To a bowl add softened butter, salt, smoked paprika, chopped tarragon, parsley, dill and chives.
• 2. If using immediately, begin making the seasoned pasta water. If you are preparing the compound butter ahead of time, use parchment paper to roll butter into a log. Wrap tightly in the parchment paper and place in the fridge.

NOTE: Melting the compound butter and cooking the lobster ravioli take the same amount of time, so they can be done at the same time.

Season the Pasta Water for Lobster Ravioli:

• 1. In a large stock pot filled with four quarts of water, add black peppercorns, kosher salt, smashed garlic cloves, bay leaves and celery seed.
• 2. Bring the seasoned pasta water to a rolling boil. 
• 3. Cook store-bought ravioli in the large pot of salted water according to package instructions (typically about 4-5 minutes). 
• 4. Using a spider strainer or slotted spoon, remove lobster ravioli. Do NOT drain the pasta water. We will use this reserved pasta water to make the butter sauce. 

How to Make a Butter Sauce:

• 1. While the lobster ravioli is cooking, begin making the butter sauce by slowly melting the compound butter in a small saucepan over low heat on the stove. Stir and swirl the butter in the pan frequently to avoid burning.
• 2. When the butter is fully melted, add in 1/4 cup of the seasoned and strained pasta water to the melted compound butter by whisking the melted butter vigorously as you add in the pasta water to "emulsify" them or make the two liquids become one creamy sauce.
• 3. An immersion blender can be used in place of a whisk to emulsify the two liquids. This is a much faster way to emulsify the two liquids but a whisk will work as well. 
• 4. The sauce is fully emulsified when it is thick and creamy and coats the back of a spoon. 
• 5. Toss the cooked ravioli in the finished butter sauce and garnish with parmesan cheese, chives, and parsley. Serve immediately.