Sur la Table Fried Banana Chocolate
Ravioli with Chocolate Rum Sauce

Yield: 10 servings

Ingredients

Ravioli

• 2 bananas, cut into 1/4 inch chunks
• 1/4 cup brown sugar
• 1/4 cup Graham cracker crumbs
• 4 tablespoons pecans, finely chopped
• 1/4 cup chocolate, chopped
• 20 wonton wrappers
• 1 egg, beaten
• Canola or vegetable oil for frying
• Powdered sugar, for garnish

Chocolate Rum Sauce

• 12 ounces evaporated milk
• 12 ounces bittersweet chocolate, chopped
• 1 tablespoon butter
• 2 tablespoons rum

Instructions

Ravioli

1. Gently mix bananas, brown sugar, Graham cracker crumbs, pecans and chocolate.
2. Place a wonton wrapper on a clean work surface and fill with 1 1/2 teaspoons of filling. Brush edges with egg and fold in half diagonally, sealing edges completely. Place on a parchment-lined baking sheet. (Do not allow them to touch each other.)
3. Heat oil to 350 to 375 degrees F. Fry ravioli until golden, about 2 minutes.
4. Transfer to a platter lined with paper towels. Sprinkle with powdered sugar and serve with Chocolate Rum Sauce (recipe follows).

Chocolate Rum Sauce

1. Heat milk and chocolate in a 2 quart saucepan over medium heat. When the chocolate has melted, remove from the heat and stir in butter and rum. Serve warm.

Notes

May be refrigerated for up to 2 months.

Nutrition

Per serving: 591 calories, 38g fat, 33mg cholesterol, 8g protein, 64g carbohydrates, 4g fiber, 168mg sodium, 55 percent calories from fat

Attribution

Sur La Table, Phoenix, Arizona - The Arizona Republic July 25, 2001