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