For the pasta:
Craft three distinct doughs of fresh pasta, infusing each with one of the three vibrant, natural pigments.

For the filling:
Gather the season's finest offerings—vegetables at the peak of their maturity, perhaps even gently sun-kissed and weathered by the intense summer heat: tomatoes, zucchini, aubergines, and peppers of yellow and red. Once slowly stewed into supreme tenderness and all their natural juices have fully evaporated, bestow a generous abundance of chopped basil. Whisk the mixture gently to dissolve the vegetables into a harmonious compote, then finish with a thread of extra virgin olive oil and freshly cracked black pepper.

For the aubergine jus:
Roast whole long aubergines, unpeeled, in an oven heated to 230u00b0C until they dissolve into a luscious, melting tenderness. Peel them gently and press thoroughly to extract their rich essence. Reduce this precious nectar until it reaches a velvety consistency. Infuse with a single liquorice root and allow to cool in quiet repose.

For the reduced acidulated cream:
Combine the two creams in equal measure and reduce by half. Away from the heat, awaken the mixture by acidulating it with fresh lemon juice, then blend to sublime smoothness.

For the royale of strong ricotta:
Unite all the ingredients and cook immediately in a steam oven at 80u00b0C for one and a half hours, allowing the custard to set into delicate elegance.

For the cooking and presentation:
Gently poach the delicate raviolini in salted boiling water; drain and glaze them in a pan with butter and a fragrant bouquet of fresh herbs (thyme, sage, wild oregano, and basil). Upon the canvas of the plate, paint a generous spoonful of the acidulated cream and a delicate pool of the aubergine jus. Arrange the raviolini with meticulous grace, alternating their vibrant hues. Whisper a dusting of powdered liquorice over the dish and crown each raviolini with a precious spoonful of caviar (Osetra by Pisani Dossi). Adorn each parcel with a singular micro-herb, selected to complement its flavor. Just before presenting this culinary masterpiece, complete the dish with a warm spoonful of the strong ricotta royale.