To make the pasta dough, knead all the ingredients together in a food processor into quite dry and crumbly dough. Turn onto a lightly floured surface and knead lightly to bind with your hands. Wrap in cling film and allow resting for at least 30 minutes in a refrigerator. Next, make the filling. Trim off the bone and skin from swordfish and chop into really fine dice. Mix with the remaining ingredients and season accordingly. To prepare the aubergine caviar, wash the aubergine and prick with a fork, brush with olive oil and roast until soft. Cut the aubergine in halve and scoop out the flesh. Whizz together with the remaining ingredients into a creamy puree. Next, make the tomato broth by placing all the ingredients together in a pan and cover with the vegetable stock. Bring to the boil and simmer for 20 minutes. Whizz with a hand blender and pass through a fine sieve to obtain a refreshing tomato broth. To finish and serve, open the ravioli dough onto a lightly dusted surface with the semolina rimacinata. Cut discs with a pastry cutter, brush edges with egg white. Place a teaspoon of the filling in the centre of the disc and fold into ½ moon shape. Twist the ravioli into tortellacci and pinch edges with a little egg white to secure. Cook the ravioli in boiling salted until they float. Spoon the aubergine caviar on a plate, lay the tortellaci on top and spoon the tomato broth around. Drizzle with olive oil and garnish with cress leaves.

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