PORCINI RAVIOLI with GARLIC BUTTER and SORREL

SERVES 4 TO 5

I’m often asked what I serve to people new to eating plant foods. Fresh pasta! Stuff it with some meaty porcini mushrooms and no one leaves the table hungry. I like fall porcinis better than spring ones. They’re more aromatic—almost floral. Spring porcinis tend to taste a little musty and minerally, but either works. Adding some plant-based butter deepens the rich, earthy taste, and sorrel brightens everything up. There are a few components here, so save this dish for a special dinner. You won’t be disappointed. —CHAD

PORCINI RAVIOLI

2 tablespoons plant-based butter

1½ tablespoons everyday olive oil

3 tablespoons minced white onion

3 cloves garlic, minced

1 pound fresh porcini mushrooms (see Pro Tips), minced

1½ teaspoons minced fresh thyme

½ cup white wine

2½ tablespoons porcini powder (ground dried porcini; see Pro Tips, here)

Sea salt and freshly ground black pepper

2 tablespoons Kite Hill cream cheese

Pasta Dough (here), prepared through step 3

SAUCE AND PLATING

1 tablespoon everyday olive oil

4 ounces wild mushrooms, halved or whole

Sea salt

3 tablespoons plant-based butter

3 tablespoons diced shallots or white onions

3 cloves garlic, minced

½ cup white wine

1½ cups Mushroom Stock (here)

2 tablespoons chopped fresh chives

Freshly ground black pepper

Fresh baby sorrel, for garnish

FOR THE FILLING: Heat a medium sauté pan over medium-high heat. Add the butter and oil, heat until the butter melts, then add the onion and garlic. Sauté until the onion is golden, 3 to 4 minutes. Add the fresh mushrooms and thyme. Cook, stirring occasionally, until the mushrooms begin to stick to the pan, 6 to 8 minutes. Pour in the wine, scraping the pan bottom, then lower the heat to medium and stir in the porcini powder. Cover and cook until the mushrooms break down and most of the liquid evaporates, 8 to 10 minutes.

Taste the filling and add salt and pepper until it tastes good to you. Transfer to a mixing bowl and stir in the cheese until incorporated. Let the filling cool while you roll out the pasta.

Lay a pasta sheet on a lightly floured surface and use a 1-ounce (2-tablespoon) scoop to drop mounds of filling about 1 inch apart in two rows down the center of the dough.

Dip your finger in water or use a pastry brush to moisten each long side of the dough (image A). Carefully lay another pasta sheet over the dough and filling (image B). Press the dough around the filling to remove any air pockets (image C). Dust a round, square, or other shape ravioli cutter that’s about 3 inches wide. Press out each ravioli and place on a floured baking sheet. Place the pan in the refrigerator or freezer.

Repeat rolling, filling, and pressing out the ravioli with the remaining dough and filling. Refrigerate the ravioli until ready to use, or up to 6 hours.

FOR THE SAUCE: Heat a medium sauté pan over medium-high heat. Add the oil and when hot, place the mushrooms in the pan in a single layer and sear until golden, 2 to 3 minutes per side. Remove to a plate.

Bring a large pot of water to a boil and season with salt (a generous teaspoon per quart of water).

Add the butter to the same hot sauté pan and when it melts, add the shallots and sauté until golden brown, 3 to 4 minutes. Add the garlic and cook 1 minute. Return the seared mushrooms to the pan, then add the wine and simmer until the wine mostly evaporates, about 2 minutes. Add the stock and cook until the liquid reduces in volume by about half, 2 to 3 minutes.

Cook the ravioli in the boiling water until they float to the top, about 3 minutes. Remove one and taste it to make sure the pasta is tender, but avoid overcooking. This pasta can actually get chewier if you overcook it.

Use a slotted spoon or spider strainer to lift the pasta from the water and transfer it to the pan of sauce. Add the chives, then season with some salt and pepper. Shake the pan to meld everything together.

Remove from the heat and divide among warm plates. Garnish with a scattering of sorrel.