Alright family, welcome back to Recipe Friday here on Unsink Cuisine. We made it. Last week we learned how to make fresh pasta from the beginning. This week we're taking that foundation through three completely different applications. Monday, we cut narrow luquini and made chicken picata. Wednesday we went wider with fresh parpadel and a meaty mushroom raccoon. Today on Recipe Friday, we're making dairy-free ravioli bursi. This is our fine dining dish. We're filling the handmade ravioli with sweet saute leeks, kite heel dairy-free ricotta, parsley, chive, chervil, and tarragon. Then we're building a mushroom bursi sauce with white wine. We're bringing in our dairy-free bechamel and we're finishing the plate with microgreens. Now, don't hear fine dining and think this is something that you can't do. We're going to do this together. So let's build our culinary cockpit and let's finish the week with this nice pasta dish. Ingredients for the fresh ravioli. Approximately 13 ounces of fresh egg pasta dough rested and ready to roll. Flour or semolina for dusting, water for sealing the ravioli, kosher salt for the cooking water, leeks and fresh herb filling. You're gonna need about a tablespoon of country croc plant-based butter, 15 ounces of lakes, thoroughly clean and thinly sliced, 5.5 ounces of kite heel dairy-free ricotta, two and a half tablespoons of chopped fresh parsley, two and a half teaspoons of fresh chives, two and a half teaspoons of chopped chervu, two and a half teaspoons of fresh terragon, kosher salt as needed, mushroom bursi sauce, approximately 13 ounces of mixed fresh mushrooms, or packaged chef mushroom blend, one tablespoon of country croc plant-based butter, a half a cup of finely chopped shallots, two teaspoons of garlic paste, or finely minced garlic, six tablespoons of dry white wine, two tablespoons of chopped fresh parsley, kosher salt as needed, ground black pepper as needed. Here's a mushroom shopping note. You don't need to make this harder than it needs to be. If Costco or your grocery store has a chef's blend or mixed mushrooms packaged, use it. If not, build your own mixture from creamini mushrooms, which are also commonly called baby bellas, shiitakis with the tough stems removed, and white button mushrooms. You don't have to chase down chanterelles and oyster mushrooms to make our version. Dairy-free bechamel and garnish. You're gonna need one and a quarter cups of prepared dairy-free bechamel, viola life dairy-free parmesan for finishing, micro arugula or mixed microgreens for garnish. Podcast note if you need a refresher on making the bechamel, go back to the Unseen Cuisine Mother Sauce series where I walk you through making bechamel using your senses. Now, let's build our culinary cockpit. This recipe has several components, so organization matters even more. Set up one station for rolling, cutting, filling, sealing the ravioli. Set another area for the filling. At the stove, organize your mushroom ingredients in the order you'll use them. Keep your prepared dairy-free bechamel ready for reheating and have your final plate and microgreens ready before the ravioli comes out of the water. With fine dining, it starts with organization. Step one, cook the leeks. Melt the country crock plant-based butter over medium heat. Add the sliced leeks. Saute for approximately three to four minutes. Sound cue. You want a gentle sauteing. We're softening the leeks. We're not aggressively frying them. Tactile cue. Raw leeks are firm and somewhat rigid. As they cook, your spoon moves through them easily. They become soft and tender. Aroma cue. The sharp raw onion aroma becomes sweeter and more mellow. Transfer the leeks to a bowl and let cool completely. Don't mix hot leeks directly into the kite heel ricotta. Step 2. Make the herb filling. Once the leeks are cool, add the kite heel dairy-free ricotta. And then add the parsley, chives, chervu, tarragon, and salt as needed. Mix thoroughly. I want you to understand what role these herbs play. Parsley brings a clean freshness. Chive gives us that mild onion character. Chervoo is delicate and aromatic. And tarragon brings that distinctive, aromatic herbal character. Together with sweet leeks and creamy dairy-free ricotta, those herbs create an identity for our filling. Texture cute. The filling should feel creamy but stable. When you scoop it, it should hold together and shouldn't run across your pasta sheet. Step 3. Roll the ravioli pasta. Divide the rest of the dough into manageable pieces and keep the unused portions covered. Using a pasta machine, flatten one piece of pasta dough and start at the widest setting, passing it through. Gradually reduce the setting one level at a time until the pasta is thin, smooth, flexible, and even. If rolling by hand, lightly flower your work surface, flatten the dough using your rolling pin, work from the center outward, turn the dough periodically. Continue rolling until you have a thin, even sheet. Tactile cue. Move your fingertips gently across the pasta. You're checking for consistency. No thick areas, no unusual weak spots. Then the sheet should feel smooth, flexible, slightly cool, and not sticky. Step 4. Cut the ravioli. Today we aren't cutting ribbons. We're cutting rounds. If you have a 4-inch round pasta cutter, press it straight through the pasta sheet. If you don't have a pasta cutter, use the rim of a 4-inch bowl, ramekin, or similar round kitchen items as your guide. Then carefully cut around it with your knife. For four large raviolis, you need to cut eight rounds. Keep the rounds that you're not actively working with covered. Fresh pasta dries out quickly. Step 5. Fill the ravioli. Place approximately 2 tablespoons of the filling into the center of four pasta rounds. Don't spread the filling all the way out. We need a clean border for sealing. Lightly brush or dab water around the edges. Place the second pasta round over the filling. Now use your fingers. Check for air pockets. Begin near the filling and gradually press outward. You're guiding the trap air toward the edge before completely sealing the ravioli. Air pockets can expand during cooking and contributing to ravioli's opening. Once the air has been pushed outwards, press firmly around the entire edge. Trace that seal with your fingertips. Go all the way around. Feel for a loose section, a dry section, and an opening. Feeling caught in the seam. If you find one, fix it before the ravioli goes anywhere near the water. That's cooking through touch. Step 6. Build your mushroom bursi. Melt the country croc plant-based butter in a large saute pan over medium heat. Add your chef's mushroom blend. Cook for approximately four to five minutes. Sound cue. Listen carefully because mushroom tells a story. First your hair are sauteing, then they release moisture and the sound becomes wetter. Keep cooking. As the moisture evaporates, the stronger saute sounds returns. Now add the shallots and garlic and cook for approximately two minutes. Aroma cue. You're building layers. Earthy mushrooms, then sweetened shallots, then fragrant garlic. Don't let the garlic become bitter. Step 7. Deglaze with white wine. Carefully add white wine. Sound cue. You're hearing immediate hiss. As the wine reduces, that hit settles into a simmer. Move your spoon along the bottom of the pan. Resistance cue. As the liquid reduces, you'll begin feeling a slight more resistance through your spoon. Add the fresh parsley. Season with salt and black pepper. Aroma cue. The sharp alcoholic aroma of the wine should soften. You want mushrooms, shallots, garlic, herbs, and wine working together. Taste it and evaluate it. Step 8. Prepare the dairy-free bechamel. Have approximately one and a quarter cups of your dairy-free bechamel warm and ready. We're using our dairy-free version made with country croc, plant-based butter, and unsweetened plant-based milk. If you're already learning how to make bechamel with me, you're bringing that foundational sauce skill to another dish. That's how culinary education builds. One technique supports another. Keep the bechamel warm over low heat. Stir occasionally so it remains smooth. If using Viola Life Dairy Free Parmesan, it can be incorporated or used lightly as the finishing element according to the version you are preparing. Step 9. Cook the ravioli. Bring a large pot of salted boil water to a gentle simmer, not an aggressive rolling boil. Filled pasta needs a little more care. Carefully load a ravioli into the water. Sound cue. Listen, you want a steady controlled simmering. The ravioli shouldn't sound like they're being thrown violently around the pot. Cook for about three to four minutes depending on the thickness of your pasta. Texture cue. Carefully remove one ravioli when checking. After it has cooled enough to safely touch, the pasta should feel tender, supple, not stiff, not gummy, and check the edges. That seal still should be intact. Step 10. Find dining plating. Now family, we're going to plate this like it belongs in a Michelin star restaurant. You want to spoon a controlled pool of the mushroom birchy sauce onto the center of a warm plate. Place one large ravioli over the mushroom sauce. Spoon a small amount of the dairy-free bechamel over or alongside the ravioli. Don't cover everything. We still want every component to have its own identity. Finish with a light touch of Viola dairy-free Parmesan if desired. Plates micro arugula or microgreens on top. Tactile plating cue. Thick in layers. Mushroom bursty on the bottom, ravioli centered, bechamel controlled, microgreens on top. Feel where your components are going. The plate should be balanced, structured, intentional, not overloaded. That's fine dining plating without the penning on sight. Flavor profile. The first layer gives you earthy mushrooms and white wine. Then comes the tender fresh pasta. Inside you get a sweet leek and creamy cut heel dairy-free ricotta. Parsley, chives, chervu, tarragon create layers of fresh herbs. The dairy-free bechamel brings richness. And the microgreens give us a freshness and contrast with the finish. Health notes: mushrooms contribute to nutrients and deep savory flavor. Leeks contribute flavor along with plant compounds and fiber. Fresh herbs allow us to create complexity throughout aroma and flavor. The dish is dairy-free while still maintaining the creamy elements expected from this style of ravioli. Allergies and substitution notes. Traditional egg pasta contains wheat and egg. Our dairy-free ingredients have been replaced with cotton heel dairy-free ricotta, country croc plant-based butter, viola life dairy-free parmesan, and our dairy-free bechamel. Always read the current label of any package dairy-free product because ingredients and allergen statements can change. For the mushrooms, we use package chef mushrooms blend or any combination of creamini, shiitake, and white button mushrooms. For an alcohol-free Burcy sauce, replace the white wine with an appropriate low-sodium vegetable broth and adjust the seasoning and acidity to taste. Well, this is what I want you to take away with today. Think about what we just did. We just didn't make ravioli. We rolled fresh pasta and checked the stickness through touch. We portioned our filling. We removed the air trapped in it. We traced every seal with our fingertips. We listened to the mushrooms released their moisture. We smelled the shallots and the garlic change. We listened to the wine when it hit the pan. We felt the sauce reduced through our spoon. We controlled the simmer so we didn't beat up our filled pasta. And then we built the upscale plate through organization and touch. Now, that is culinary education. That's what this entire fresh pasta has been about. Your eyes didn't have to tell you when every step was complete. The food gave you information, sound, aroma, texture, resistance, temperature, timing, organization. We used the C method to stop, engage, evaluate to make a plate that came together beautifully. Well, I'm Chef Rick, and this is Unseen Cuisine. Trust your senses, trust your systems, and become the pilot.