Aubergine ravioli with Sicilian red prawns and samphire

Begin by making the pasta dough, as it needs resting overnight. Place the flour, semolina and salt in the bowl of a stand mixer with a dough hook attached. Pour in the yolks together with the olive oil and mix for 3 minutes, or until the dough combines and starts to form a ball

Tip out and knead the dough on a lightly floured surface for a further 5 minutes to obtain a smooth pasta dough which springs back when you make an indentation with your thumb. Wrap in cling film and leave to rest overnight in the fridge

The aubergine garnish also needs marinating overnight, so prepare this next. Dice the aubergine quarter into 1cm cubes, then place in a bowl and cover with the two vinegars. Cover and leave to marinate in the fridge overnight

The next day, prepare the aubergine filling. Preheat an oven to 180ºC/gas mark 4

Wrap the whole aubergine in tin foil and place onto a bed of rock salt in a baking tray (the salt absorbs some of the moisture and humidity whilst cooking). Cook in the oven for 1 hour until completely softened

Meanwhile, roughly chop the smoked scamorza and place in a vacuum bag with the milk and cream. Cook sous-vide in a steam oven or water bath for 30 minutes at 85ºC (you could also gently cook the mixture in a covered pan with a thermometer, stirring regularly, but make sure the liquid doesn’t reduce or catch)

After this time, cut open the bag and transfer the liquid to a blender. Blitz until completely smooth then season and pass through a fine sieve into a siphon gun. Charge with 2 gas cartridges. Keep warm in a bowl of warm water until needed

Once the aubergine has been cooking for 1 hour and has completely softened, roughly chop the aubergine flesh and place into a frying pan over a medium heat to dry out the mixture. Once there is no more liquid in the pan, set aside to cool

Once cooled, add to a bowl and mix with the ricotta, Parmesan, shallot and basil leaves. Taste and season with salt and pepper then place in a piping bag. Reserve in the fridge until needed

Use a pasta machine to roll out the pasta dough into at least 2 equal-sized thin sheets, working your way down from the widest setting to the thinnest

To assemble the ravioli, brush a little water over one sheet of pasta. Pipe dots of the filling mixture evenly over the sheet, about 3cm apart (you want a total of 12 dots to create 3 ravioli per person). Any leftover pasta dough can be wrapped and frozen for later use

Carefully cover this pasta sheet with a second sheet of pasta, pressing out the air from around each portion of filling. Press firmly around the filling to seal and cut into individual ravioli with a cutter. Place on a tray dusted with semolina and cover with a clean cloth to prevent them drying out as you work

Bring a pan of salted water to the boil and preheat a grill to high. Drain the marinated aubergine cubes then fry in a hot pan with a dash of olive oil. Gently warm through the reduced bisque

Cook the ravioli in the salted boiling water for 1 minute – work in batches if needed to avoid crowding the pan and the pasta splitting open

At the same time, place the prawns on a tray and flash under the grill. They should be just starting to cook on the outside but mostly raw. Drizzle with a little olive oil and season with salt and pepper

To serve, delicately place 3 ravioli into each bowl, with 3 spoons of scamorza sauce in between (dusting with the dried samphire powder, if using) and one tablespoon of bisque in the centre of the bowl. Finally, place the prawns on top of each raviolo with a cube of the aubergine and add the marsh samphire, rock samphire and micro basil on top