Abalone Ravioli

Ravioli Filling Ingredients:
8 oz abalone trim
2 tbsp olive oil
8 oz mushrooms, chopped
2 shallots, peeled & minced
3 cloves garlic, minced
1 tsp fresh thyme, chopped
¼ cup grated Parmesan cheese
1 cup shredded mozzarella cheese
Salt and pepper to taste
12 oz package wonton wrappers
1 egg, beaten (for sealing)

Ravioli Directions :
1. Prepare the Filling
In a skillet over medium heat, sauté the shallots and garlic in olive oil until soft and fragrant.
Add the mushrooms and cook until tender. Stir in the abalone trim, fresh thyme, and season with salt and pepper. Cook for an additional 2–3 minutes.
Set mixture aside to cool.

2. Assemble the Ravioli
Once the filling has cooled, transfer it to a food processor. Add the mozzarella and Parmesan cheese, then pulse until well combined but still slightly textured.
Lay out wonton wrappers. Place 1–2 teaspoons of the filling in the center of each wrapper.
Brush the edges with beaten egg and fold into triangles. Crimp the edges with a fork to seal completely.

3. Cook the Ravioli
Bring a large pot of salted water to a boil. Gently drop in the ravioli and cook for 4–6 minutes, or until they float and are tender. Remove with a slotted spoon.

Mushroom & Abalone Alfredo Ingredients
4 oz mushrooms, chopped
4 oz abalone trim, chopped
3 tbsp butter
1 cup heavy cream
⅓ cup grated Parmesan cheese

Sauce Directions:
In a skillet, melt the butter over medium heat. Add mushrooms and sauté until tender.
Stir in chopped abalone trim and cook briefly, about 1–2 minutes.
Pour in the cream and bring to a gentle simmer.
Add Parmesan cheese and stir until fully melted and the sauce is smooth.

To Serve
Arrange the freshly cooked ravioli on plates. Spoon the warm Alfredo sauce generously over the top. Garnish with freshly grated Parmesan cheese and a sprinkle of thyme if desired.

Courtesy: Brad Buckley, Ocean Rose Abalone Farm