Add 2 cups of flour, eggs, salt and water to the glass bowl. Mix it with your hands until you form a sticky ball of dough.
Sprinkle the remaining cup of flour over the surface of your counter, or a cutting board. Place the sticky dough ball into it, and coat it so that it is no longer sticky.
Roll the dough ball out on your counter until it is paper-flat.
Cut several squares out of the flat dough using a small knife. Make each square measure 3 by 3 inches. You need an even number of squares. For this recipe, you will get around 26 to 30 squares.
Simmer the lobster meat, butter, onion, garlic and cheese for 25 minutes.
Fill the stockpot with 1 gallon of water. Put on the stove, on high heat.
Place one of the flattened dough squares in front of you. Spoon a dollop of the lobster mixture on the center of the square. 2 tsp. of filling is adequate. Use more or less depending on your tastes.
Place a second square of flattened dough over the top of the filling. This seals the filling between the two squares. Pinch the edges together with the tines of a fork to give it a crimped look while securing the filling between the layers.
Repeat steps 7 and 8 until all of the squares and filling are used. If you have any filling left over after the squares of dough are used, it can be added to your own homemade sauce for added flavor.
Add four or five of the homemade, uncooked ravioli to the boiling water. Make sure it is at a rolling boil when the stuffed pastas are added. Do not fill the pot with all of the ravioli, as this may cause you to accidentally rip some of them. Allow them to boil covered for approximately 15 minutes.
Dig the finished ravioli pasta from the boiling water with a slotted spoon. Transfer them into the sauce of your choice. Repeat these steps until all of the filled pastas are cooked.