Fried Chocolate-Banana Ravioli
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 8 min |
| Total: | 28 min |
servings
| Category: | Bread and cereals |
| Subcategory: | Pasta |
| Source: | Saputo |
Recipe ingredients
- 125 ml (1/2 cup) Bari ricotta cheese
- 1 small banana, peeled and chopped
- 125 ml (1/2 cup) bittersweet chocolate chips
- 8 pieces fresh pasta squares, 11 cm (4 1/2 in)
- 1 egg, beaten
- 500 ml (2 cups) canola oil
- 30 ml (2 tbsp) cocoa powder
- Sufficient quantity, fresh mint leaves
Preparation
In a bowl, combine the ricotta cheese, banana and chocolate chips and mix well.
Place the pasta squares on a work surface.
Place a generous spoonful of filling in the centre of each square.
Using your finger or a pastry brush, paint two adjoining edges of each square with egg. Fold each square over to make a triangle enclosing the filling. Press the edges well to seal.
In a deep skillet, heat the oil to 350˚F (180˚C). Gently slide a few of the ravioli into the oil and fry, turning often, for 2 minutes, or until they are nicely browned.
Remove from the oil with a slotted spoon and drain on absorbent paper.
Allow to cool slightly before serving, dusted with cocoa powder. Garnish with a sprig of mint.
Suggestion
Aside from being sinfully delicious, these ravioli are an interesting way to use fresh pasta. For added indulgence, serve with whipped cream and raspberry coulis, or your favourite ice cream.Once you’ve filled and sealed the ravioli, they can be placed in a single layer on a large plate or baking sheet, covered, and refrigerated for a few hours before frying. As for leftovers, we’ve never had that problem, so please let us know!
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