Fried Chocolate And Banana Ravioli 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.

CHEESY CHOCOLATE RAVIOLI

Steps:

• For the sauce: Heat a medium saucepan over medium-high heat. Add the olive oil, carrot, shallot and salt. Cook, stirring often, until softened slightly, about 2 minutes. Stir in the tomatoes, basil and Parmesan rind. Reduce the heat to medium-low and simmer for 20 minutes. Remove from the heat and stir in the mascarpone. Remove and discard the Parmesan rind. Use an immersion blender to pulse to the desired texture. Keep warm.
• For the ravioli: Bring a large, shallow pot of water to a boil over high heat. Season well with salt and a drizzle of olive oil.
• Combine the ricotta, mozzarella, chocolate, salt and paprika in a medium bowl. Stir together with a rubber spatula until smooth. Place a heaping teaspoon of the filling in the center of a wonton wrapper. Brush the edges with the egg wash and place another wrapper on top. Press the edges together, squeezing out any air bubbles form the center. Continue with the remaining filling and wrappers.
• Add the ravioli to the boiling water in batches and cook until they float, about 2 minutes. Remove the ravioli to a plate with a slotted spoon or a spider. Serve 5 ravioli on each plate and spoon the sauce over the top. Finish with freshly grated Parmesan, as desired.

CHOCOLATE-HAZELNUT RAVIOLI

Steps:

• Line a baking sheet with plastic wrap. Place 1 wonton wrapper on the work surface. Brush the edges of the wrapper lightly with egg. Spoon 1 tablespoon of chocolate-hazelnut spread into the center of the wrapper. Fold the wrapper diagonally in half over the filling and press the edges of the wrapper to seal. Place the ravioli on the prepared baking sheet. Repeat with the remaining wonton wrappers, egg, and chocolate-hazelnut spread.
• Preheat the oven to 200 degrees F. Add enough oil to a heavy large frying pan to reach a depth of 2 inches. Heat the oil over medium heat to 350 degrees F.
• Working in batches, carefully add the ravioli to the hot oil and cook until they are golden brown, about 45 seconds per side. Using a slotted spoon, transfer the ravioli to a plate lined with paper towels to drain. Then, transfer the cooked ravioli to another baking sheet and keep them warm in the oven while frying the remaining ravioli. (The fried ravioli can be prepared 1 day ahead. Cool them completely, then cover and refrigerate. Before serving, place them on a baking sheet and rewarm in a preheated 375 degrees F oven just until they are heated through, about 7 minutes.)
• Spray the top side of the mint leaves very lightly with nonstick spray. Working with 1 leaf at a time, dredge the coated side of the leaves in sugar to coat lightly.
• Arrange 2 fried ravioli on each plate. Dust the ravioli with powdered sugar. Garnish with the sugared mint leaves and serve.

FRIED CHOCOLATE BANANAS

Steps:

• Preheat the fryer. Spread 1 tablespoon of the melted chocolate over each wonton, leaving a 1/2 inch border. Place the banana on the bottom edge of each wonton. Lightly wet the edges of each wonton with the butter. Fold in the ends toward the center about 1/4-inch. Then, beginning at the bottom, roll up the wonton securely, pressing to close. Fry until the bananas are golden, about 3 minutes, stirring constantly for overall browning. Remove and drain on paper towels. Sprinkle with the powdered sugar. To serve, place a scoop of the ice cream in the center of each shallow bowl. Lay two of the fried bananas next to each scoop of ice cream. Drizzle with the chocolate sauce.

FRIED RAVIOLI

Steps:

• Pour enough olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 325 degrees F.
• While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls. Working in batches, dip ravioli in buttermilk to coat completely. Allow the excess buttermilk to drip back into the bowl. Dredge ravioli in the bread crumbs. Place the ravioli on a baking sheet, and continue with the remaining ravioli.
• When the oil is hot, fry the ravioli in batches, turning occasionally, until golden brown, about 3 minutes. Using a slotted spoon, transfer the fried ravioli to paper towels to drain.
• Sprinkle the fried ravioli with Parmesan and serve with a bowl of warmed marinara sauce for dipping.