In skillet, heat olive oil. Cook spring onions until translucent, add lobster and scallops. Cook at medium heat for approximately 4 minutes.
Add fresh ground pepper and mix in mascarpone and panko. Set aside to cool.
In electric mixer, fitted with a dough hook, combine flour and salt. Adding 1 egg at a time, continue mixing, add in oil and continue to mix until it forms a ball.
Sprinkle flour on work surface, knead dough until elastic and smooth. Wrap dough in plastic wrap and let sit for approximately 1/2 an hour.
Cut ball of dough in 1/2, cover other 1/2 and set aside. Form dough into rectangle, pass through pasta machine 2-3 times until paper thin.
Dust counter and dough in flour. Lay out sheet of pasta. Fill with 1 tablespoon of filling every 2 inches, only on 1/2 of the pasta sheet. Fold unfilled side of pasta sheet over filling and cut ravioli squares with a crimper. Brush with egg wash.
To avoid sticking – sprinkle ravioli with cornmeal, set aside. Repeat same operation with remaining dough ball.
Radicchio, Vodka Sauce
In skillet, heat olive oil. Add onions and cook until soft and translucent, approximately 3 minutes. Add radicchio, cook until soft.
Remove pan from heat. Add vodka, butter and balsamic vinegar. Simmer for approximately 5 minutes or until you see glaze forming, add salt and pepper to taste. Set aside.
Meanwhile, in a large pot of boiling salted water, cook ravioli until al dente. Drain and pour radicchio, vodka sauce. Sprinkle with parmigiano, serve.
You may substitute lobster with crab.