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Fried Chocolate-Banana Ravioli https://www.metro.ca/userfiles/image/recipes/Raviolis-frits-banane-chocolat-6641.jpg PT20M PT08M PT28M
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.
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1/2 cup (125 mL) bari ricotta cheese 1 small banana, peeled and chopped 1/2 cup (125 mL) bittersweet chocolate chips 8 pieces fresh pasta squares, 11 cm (4 1/2 in) 1 egg, beaten 2 cups (500 mL) canola oil 2 Tbsp. (30 mL) cocoa powder Sufficient quantity, fresh mint leaves
Fried Chocolate-Banana Ravioli

Fried Chocolate-Banana Ravioli

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4
servings
0:20
Preparation
0:08
COOKING
0:28
TOTAL TIME

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Ingredients

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  • 1/2 cup
    (125 mL)
    bari ricotta cheese
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  • 1
    small banana, peeled and chopped
  • 1/2 cup
    (125 mL)
    bittersweet chocolate chips
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  • 8
    pieces fresh pasta squares, 11 cm (4 1/2 in)
  • 1
    egg, beaten
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  • 2 cups
    (500 mL)
    canola oil
  • 2 Tbsp.
    (30 mL)
    cocoa powder

  • Sufficient quantity, fresh mint leaves
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Imprimer ma sélection

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.

Source : Saputo

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