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
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