Golden Asaase

For the spinach ravioli dough, bring a large pot of water to a boil over medium-high heat. Add the spinach leaves. Blanch until bright green and wilted, about 45 seconds. Drain, soak in an ice bath, and drain again. Squeeze the leaves dry using a clean side towel.

In a food processor, purée the spinach. Add the eggs. Purée until smooth.

On a clean work surface, make a well with the flour. Pour the egg-spinach mixture into the center of the well. Add the salt and oil. Using a fork, lightly whisk to combine. Drag the flour into the egg-spinach mixture until the mixture becomes too stiff to mix with a fork. Continue mixing until the egg-spinach mixture and flour are fully combined.

Knead until the dough is firm yet pliable, about 8 minutes. If too stiff or dry, add a small amount of olive oil to moisten and soften. Transfer to a large bowl and cover with plastic. Chill in refrigerator for 35 minutes.

Transfer the chilled dough to a floured work surface. Roll the dough into a ⅛-inch thick rectangle. Cut the dough sheet in half. Reserve on a floured surface.

For the spiced suya mushroom filling, in a food processor, place the shiitake and king oyster mushrooms, garlic, and shallots. Finely chop.

Heat the olive oil in a large sauté pan over medium heat. Add the mushroom mixture. Sweat until softened, about 2 minutes.

Stir in the suya spice. Transfer the mushroom mixture to a mixing bowl. Fold in the Boursin cheese until fully incorporated. Transfer to a piping bag.

To assemble the ravioli, place one sheet of the dough over the ravioli mold. Press the insert into the top of the dough to create wells. Pipe the filling into each well. Lay the remaining sheet of dough over the filling, gently pressing out any air bubbles. Roll a rolling pin firmly over the top to seal and cut the ravioli. Invert the mold to release the ravioli. Reserve on a lightly floured work surface.

Heat enough olive oil to lightly coat a large sauté pan over medium heat. Add the oyster mushrooms. Sear until lightly golden on all sides, about 2 minutes. Season with salt and suya spice to taste. Reserve.

Bring a large pot of salted water to a boil. Add the reserved ravioli. Boil until tender, about 3 minutes. Drain, reserving 2 cups of the pasta water. Transfer to a large bowl.

Add the butter to the bowl with the ravioli. Toss gently until fully coated.

For each portion, in a 10-inch coupe bowl, place one ravioli at each of the 12 o'clock, 3 o'clock, and 6 o'clock positions, following the curvature of the bowl to create a crescent shape. Ladle the Ghanaian Fused Tomato Stew onto the far-left side of the bowl. Spoon the Macadamia Nut Gremolata between the stew and the ravioli, forming a crescent from 12 o'clock to 6 o'clock that mirrors the shape of the ravioli arrangement. Arrange the reserved oyster mushrooms in the negative spaces between the ravioli. Garnish with microgreens, if desired.

Melt 1 tablespoon of the butter in a saucepan over medium heat. Add the garlic, shallots, and ginger. Lightly sweat until aromatic, about 2 minutes.

Add the ponzu sauce. Deglaze by scraping up any browned bits from the bottom of the pan.

Add the Campari tomatoes. Cook until lightly blistered, about 4 minutes. Add pasta water in small additions to loosen the mixture, if needed.

Transfer to a blender. Purée until smooth.

Transfer the stew back to the saucepan over medium heat. Whisk in the Boursin cheese and remaining butter.

Season with salt to taste.

Remove from the heat. Hold in a double broiler until ready to use.

Preheat oven to 350°F. Line ¼ sheet pan with parchment paper.

In a medium bowl, place the macadamia nuts, olive oil, honey and sea salt. Toss until the nuts are fully coated.

Transfer to the prepared sheet pan. Spread in a single layer. Roast in the preheated oven until lightly browned, 10 to 15 minutes.

Remove from the oven and cool.

Place the macadamia nuts in the bowl of a food processor. Pulse until finely chopped.

Transfer to a small bowl. Fold in the parsley and lemon zest.