For the pasta sheet of the ravioli:
Combine in a planetary mixer the grade 00 flour, re-milled semolina, and the protein-rich alga. Introduce the water. Once fully absorbed, drizzle in the seed oil. Place the dough under vacuum and allow it to rest in the refrigerator for one hour. Roll the dough into a whisper-thin sheet, and arrange the filling upon it. Shape and seal the ravioli to your desired form and grandeur.

 For the filling:
Sauté the fresh porcini mushrooms in a generous stream of extra virgin olive oil. Season with salt and let them cool. In a saucepan, sear the minced plant-based meat alongside a sprig of rosemary and one of laurel. Deglaze with red wine, allowing the alcohol to evaporate into the air. Adjust the salt. In a vessel, blend the cooled mushrooms with the plant-based meat. Incorporate the Gondino and stir gently. Adjust the seasoning with salt as required.

For the cream of forest mushrooms:
Sauté the porcini mushrooms in oil over a high flame. Allow them to cool, then blend in a high-power blender. Unify with oat-based vegetable cream to achieve a smooth, velvety, and homogeneous emulsion.

For the whisky emulsion:
In a high-power blender, emulsify de-alcoholized whisky, soy milk, Gondino, and extra virgin olive oil, yielding a fluid, pristine cream free of any imperfections.

For the black garlic essence:
Blend, in a high-power blender, black garlic, water, and extra virgin olive oil, creating a smooth, deep, and lump-free cream.

For the final composition:
Gently cook the ravioli in abundant salted water. Drain them and arrange them on a tray with a delicate thread of olive oil. Compose the plate. Adorn with the mushroom cream, the whisky emulsion, and the black garlic essence. Garnish this culinary canvas with crumbled hazelnuts and a dusting of green scallion powder.