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 ounces fresh abalone trim
2 tbsp olive oil

8 ounce chopped mushrooms
2 shallots, peeled & minced
3 cloves garlic, minced
1 tsp chopped fresh thyme
1/4 cup grated parmesan cheese
1 cup shredded mozarella

salt and pepper to taste

12 ounce package wonton crackers


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