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
- Gently mix bananas, brown sugar, Graham cracker crumbs, pecans and chocolate.
- 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.)
- Heat oil to 350 to 375 degrees F. Fry ravioli until golden, about 2 minutes.
- Transfer to a platter lined with paper towels. Sprinkle with powdered sugar and serve with Chocolate Rum Sauce (recipe follows).
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.
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