Abalone Ravioli - Abalone and Mushroom Ravioli : Alfredo Sauce : GiovannisFishMarket.com
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Abalone Ravioli

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             Abalone and Mushroom Ravioli with Alfredo Sauce



  • 8 oz chopped abalone trim
  • 2 tbs olive oil
  • 8 oz chopped mushrooms
  • 2 shallots, peeled & minced
  • 3 cloves garlic, minced
  • 1 tsp chopped fresh thyme
  • 1/4 cup grated fresh Parmesan cheese
  • 1 cup shredded mozzarella
  • Salt & pepper to taste
  • 12 oz package wonton wrappers
  • 1 egg, beaten

Cooking Directions:

In a skillet, cook shallots and garlic in oil over medium heat until soft.

Add mushrooms and cook until soft.  Add abalone trim, thyme, and season with salt & pepper.

Set aside and let mixture cool.


Once cool, combine mixture with mozzarella and Parmesan cheese in a food processor

Lay out wonton wrappers & place 1-2 tsp of the filling in the center of each.  Brush edges with beaten egg and fold into triangles.  Crimp edges with a fork to seal

Gently drop in boiling water and cook 4-6 minutes.


Mushroom and Abalone Alfredo Sauce

  • 4 oz mushrooms
    4 oz chopped
    abalone trim
    3 tbs butter
    1 cup heavy cream
    1/3 cup grated Parmesan cheese

Melt butter in a skillet and sauté mushrooms until tender.

Add abalone trim and cream and bring to a simmer.  Add cheese and stir until well incorporated.

Arrange ravioli on plate and top with sauce.  Garnish with fresh Parmesan cheese.


Brad Buckley Ocean Rose Abalone Farm