Dough
2 1/2 cups (300 g) all-purpose flour
3 eggs
Filling
500 g cooked Japanese abalone
1 cup (chopped) breadcrumbs
100 g grated Parmesan cheese
2 tablespoons honey
1/2 teaspoon salt
1 tablespoon orange marmalade
1/2 teaspoon grated lemon zest
1 tablespoon ground cinnamon
1 1/2 teaspoons ground ginger
80 g crushed amaretti cookies
2 eggs
Sauce
1 cup (chopped) butter
4 tablespoons chopped fresh parsley
Grated Parmesan cheese to taste
Dough
2 1/2 cups (300 g) all-purpose flour
3 eggs
Filling
500 g cooked Japanese abalone
1 cup (chopped) breadcrumbs
100 g grated Parmesan cheese
2 tablespoons honey
1/2 teaspoon salt
1 tablespoon orange marmalade
1/2 teaspoon grated lemon zest
1 tablespoon ground cinnamon
1 1/2 teaspoons ground ginger
80 g crushed amaretti cookies
2 eggs
Sauce
1 cup (chopped) butter
4 tablespoons chopped fresh parsley
Grated Parmesan cheese to taste
Dough: form a mound with the flour and make a hole in the center
Add the eggs one by one, incorporating the flour gently
Knead until smooth
Cover with plastic wrap and let rest for 30 minutes
Filling: drain the abalone well and mash it with a fork
Combine with the remaining ingredients and mix until thick
Set aside
Divide the dough into 4 portions and roll out each one to 5 mm thickness
Cut strips of 20 cm width and let dry for 2 minutes
Place small portions of filling, separated by intervals of 10 cm, on half the strips and brush the edges with water
Cover with another strip of dough and press gently to seal
Cut off any excess and reserve covered with a clean cloth
Boil five liters of salted water in a large pot
Meanwhile, prepare the sauce: melt the butter and add the parsley
Remove from heat and set aside
Cook the ravioli until they float to the surface, then drain and serve hot with the sauce and grated Parmesan cheese.
