Aubergine Ravioli with Red Prawns Recipe - Great British Chefs

Ingredients

• 265g of 00 flour, plus extra for dusting
• 75g of semolina flour, plus extra for dusting
• 250g of egg yolk
• 1 pinch of salt
• 1 dash of extra virgin olive oil
• 1/4 aubergine
• 50ml of rice wine vinegar
• 50ml of balsamic vinegar
• 1 aubergine
• 40g of ricotta, ideally sheep's milk ricotta
• 40g of Parmesan, finely grated
• 1 shallot, finely chopped
• 4 basil leaves, freshly chopped
• 1 handful of rock salt
• 100g of whole milk
• 100g of double cream
• 150g of smoked scamorza cheese
• 12 large red prawns, (Sicilian) peeled
• 50ml of reduced prawn bisque
• 1 handful of samphire, a mix of rock and marsh
• micro basil
• 1 tsp dried samphire, blitzed to a powder (optional)