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Sur la Table Fried Banana Chocolate
Ravioli with Chocolate Rum Sauce




  • 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


  1. Ravioli: 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).
  5. Chocolate Rum Sauce: 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. May be refrigerated for up to 2 months.

Makes 10 servings.

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

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

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