1/2 cup of finely chopped almonds
1/4 cup of chopped parsley
1/4 cup of grated Parmesan cheese
3 soup spoons of butter
1 teaspoon of lemon zest
1 teaspoon of salt
1/2 teaspoon of nutmeg
300g of abalone cut into small pieces
8 cooked green lasagna leaves, cut in half
6 English biscuits
2 pinches of black pepper
Mold
1/4 cup of olive oil
1 teaspoon of salt
6 tomato pieces
4 sprigs of parsley
To dust
Grated Parmesan cheese to taste
1/2 cup of finely chopped almonds
1/4 cup of chopped parsley
1/4 cup of grated Parmesan cheese
3 soup spoons of butter
1 teaspoon of lemon zest
1 teaspoon of salt
1/2 teaspoon of nutmeg
300g of abalone cut into small pieces
8 cooked green lasagna leaves, cut in half
6 English biscuits
2 pinches of black pepper
Mold
1/4 cup of olive oil
1 teaspoon of salt
6 tomato pieces
4 sprigs of parsley
To dust
Grated Parmesan cheese to taste
1
Fry the abalone in butter for 8 minutes
It should be cooked but still firm
2
Process with salt, Parmesan cheese, parsley, biscuits, almonds, lemon zest, nutmeg, and black pepper
Mix well
3
Place a little filling in the center of each piece of dough, fold it like a pastel, and arrange the ravioli slightly overlapping on a refrigerator dish
Refrigerate overnight to firm up
Mold
1
Mix all ingredients together and cook for 15 minutes
2
Quickly blend in a blender
3
Cover the ravioli with mold, dust with Parmesan cheese, cover with aluminum foil, and bake at high heat for 15 minutes or until hot.
