Saute garlic, squash, shallots and red pepper in the first amount of butter, until squash begins to soften. Add lobster meat, cream and saffron. Cook for another 3-5 minutes over medium heat and remove from heat. Stir in the parsley and basil. Spread out the fresh pasta sheets and place teaspoon-size dollops of lobster filling one inch apart on the pasta. Wet around the edges and in between each dollop with your fingers dipped in water, and place another sheet over top. Press down to seal, avoiding air bubbles as best you can. Use a cookie cutter or knife to cut around the lumps of filling to create ravioli. Cook ravioli in boiling salted water for about 5 minutes, or until pasta is cooked al dente. While ravioli is cooking, melt the 1/4 cup of butter over medium heat until it just starts to turn golden. Add wine and swirl the pan until sizzling stops. Add lemon juice and cook for 1-2 minutes more to slightly reduce liquid. Toss ravioli in the brown butter sauce. Yield: approximately 48 pieces