Abalone Ravioli

             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.

Courtesy:
Brad Buckley Ocean Rose Abalone Farm