This stunning ravioli recipe from Emily Roux and Diego Ferrari is a beautiful showcase of Italian flavours and techniques. The pasta is filled with a silky ricotta and aubergine stuffing and served with two sauces; a rich prawn bisque and a creamy, smoky scamorza sauce. Sicilian red prawns are very lightly grilled and garnish the dish along with salty samphire and fresh basil.
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Great British Chefs