Peel and quarter the russet potatoes.

Boil the potatoes in salted water until soft (about 30 minutes).

Drain the potatoes and pass them through a ricer onto a clean cutting board.

Prepare a large stockpot with salted water and bring to a boil.

Prepare an ice bath.

Form a well in the middle of the riced potatoes and scatter with flour.

Add the egg to the middle of the well.

Mix with a fork, incorporating Parmesan, chives, basil, cilantro, salt, and pepper.

Work the mixture until smooth.

Knead the dough until dry enough to not stick, being careful not to overwork it.

Place the dough in a pastry bag with a 1/2-inch tip and press out bite-sized pieces.

Place the gnocchi on a parchment-lined tray, ensuring they don't stick.

Drop the gnocchi in small batches into the boiling water.

When the gnocchi float, transfer them to the ice water to stop cooking.

Remove the gnocchi from the ice water and place them into a clean pan, drizzling with olive oil.

Heat a large saute pan over high heat with olive oil.

Sear the gnocchi (about 20 at a time) for 2 minutes on each side until golden brown.

Remove the gnocchi and drain on a paper towel.

Plate the gnocchi in the center of the plate.

Top with mushroom ragout and sprinkle with diced tomatoes and lemon zest.

Drizzle Asian pesto around the outside of the plate.

To prepare mushroom ragout, heat butter in a saucepan over medium heat.

Add garlic and shallots and saute until soft (about 5 minutes).

Add chanterelle, hedgehog, shiitake, button, and dried black mushrooms and saute until soft (8-10 minutes).

Season with salt and pepper.

Add red wine and cook until reduced by half (about 5 minutes).

Add chicken stock, demi-glace, dark soy sauce, and thyme. Simmer until reduced by half (25-30 minutes).

Stir in the remaining butter and correct seasonings.

Set aside the mushroom ragout.

For the Asian Hazelnut Pesto, combine hazelnuts, garlic, cilantro, mint, Thai basil, olive oil, lemon juice, salt, and pepper in a food processor.

Puree for about 2 minutes until incorporated.

To make pesto soup, heat chicken stock in a saucepan and whisk in leftover pesto.

Check the seasoning.

Lay out wonton skins, place a small mound of mushroom ragout in the center of each.

Top with basil or cilantro leaf.

Egg wash the perimeter of each wonton and top with a second skin. Seal well.

Blanch the raviolis in boiling salted water for 3-4 minutes until translucent.

For the soup plating, place a mound of spinach and diced tomatoes in soup plates, season with salt, pepper, and lemon juice.

Place 3 raviolis on top and ladle in the hot broth. Serve with crusty bread.