Citrus perfumed raviolacci with sea bass, garlic sauce, toasted porcini mushrooms, broccoli and kale, hazelnut oil

Cook the garlic in the milk and cream, strain it and reduce the liquid by half, then blend everything with salt and pepper, and pass through a fine sieve. Clean and cut the porcini mushrooms into wedges and toast them in a non-stick pan. Boil the kale and broccoli in salted boiling water for a few moments, then sauté in a pan with a little EVO oil. Arrange on the plate with the fried raviolacci, drained of excess oil, garnish with the porcini mushrooms, and finish with a drizzle of hazelnut oil.