Fried Banana Chocolate Ravioli With Chocolate Rum Sauce Recipes

FRIED BANANA CHOCOLATE RAVIOLI WITH CHOCOLATE RUM SAUCE

Steps:

• For Ravioli---------------.
• Gently mix bananas, brown sugar, graham cracker crumbs, pecans and chocolate.
• Roll dough and cut into 3 inch squares or use wontons and lay out on a clean work surface.
• Fill each square or wrapper with 1 1/2 t's of filling.
• Brush edges with egg wash and fold in half diagonally, sealing edges completely.
• Place on wax papaer and repeat.
• Heat oil to 350-375 degrees.
• Fry ravioli until golden, around 2 minutes.
• Remove and drain.
• Sprinkle with powdered sugar and serve with chocolate rum sauce.
• Chocolate Rum Sauce-------------------.
• Heat milk and chocolate in a 2 quart saucepan over medium heat.
• When the chocolate has melted, remove from heat and stir in butter and rum.
• Serve warm.

FRIED RAVIOLI WITH CHOCOLATE

Steps:

• Mix the ricotta with the powdered sugar and salt, then stir in the chocolate-hazelnut spread.
• Place 6 wonton wrappers on the counter and place about 1 tablespoon of the chocolate-ricotta mixture in the center of each. Brush the beaten egg around the outside of the wrappers, then top with the remaining 6 wrappers, pressing out the air and ensuring the edges are sealed tightly.
• Heat 1/2 inch of vegetable oil in a large skillet over medium heat. When the oil is 350 degrees F, add the ravioli and fry, flipping once halfway through, until they are golden and crisp on both sides, about 1 1/2 minutes.
• To serve, place the ravioli on a plate. Scatter over the strawberry slices and drizzle with the white chocolate. Top with the chopped hazelnuts.

FRIED CHOCOLATE AND BANANA RAVIOLI

Steps:

• In a small bowl, combine the banana, sugar and walnuts. Using a pastry brush, lightly brush the edges of each won ton wrapper. Put about a teaspoon of the chocolate-hazelnut spread in the center of each wrapper and top with 1 to 2 teaspoons of the banana mixture. Fold 1 corner of each won ton wrapper diagonally over the filling to form a triangle. Press the edges together to seal and refrigerate for 15 minutes.
• Fill a large heavy-bottomed saucepan with about 3/4-inch oil. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you dont have a thermometer, a cube of bread will brown in about 2 minutes.) Fry the ravioli, 2 or 3 at a time, turning occasionally, until golden, about 60 to 70 seconds. Drain on paper towels. Cool for 2 minutes and serve warm.