Boil the zucchini for about 5 minutes, then transfer to a container and blend with an immersion mixer, adding extra virgin olive oil, salt, and pepper. Pour the zucchini cream into a squeezer and set aside. In a large bowl, knead the semolina, water, and a pinch of salt until the dough is smooth and uniform. Cover with plastic wrap and let it rest for about 30 minutes. Clean the red prawn tails, finely chop them with a knife, and season with olive oil, salt, pepper, and lemon thyme. Keep refrigerated. Peel and chop the onion, clean and wash the celery, then cut it into small pieces. Peel and chop the carrots. In a saucepan, heat a drizzle of extra virgin olive oil and sauté the onion, celery, and carrot over high heat for 3 minutes. Add the prawn heads and shells, along with the washed bay leaf and rosemary, and sauté everything for 4 minutes, pressing the heads to extract the juices. Add ice water to the pan to create a thermal shock. Simmer over low heat for 30 minutes until the liquid is reduced by half. Strain the broth — this is your bisque — which should be reddish in color with an intense prawn flavor. Roll out the pasta dough to a 0.5 mm thickness. Cut out discs and fill them with the prawn mixture. Cover with another disc and seal the edges carefully to form ravioli. Cook the ravioli in boiling water for 2–3 minutes. Slice the Fiore Dolce Piccante and use a ring mold to cut 4–5 cm rounds. Plate the ravioli with the bisque and zucchini cream, top with the cheese discs, and garnish with herbs to taste.