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Abalone Ravioli

Abalone Ravioli


8 ounces 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

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