Banana Crunch Ravioli Recipes

FRIED CHOCOLATE AND BANANA RAVIOLI

Steps:

• In a small bowl, combine the banana, sugar and walnuts. Using a pastry brush, lightly brush the edges of each won ton wrapper. Put about a teaspoon of the chocolate-hazelnut spread in the center of each wrapper and top with 1 to 2 teaspoons of the banana mixture. Fold 1 corner of each won ton wrapper diagonally over the filling to form a triangle. Press the edges together to seal and refrigerate for 15 minutes.
• Fill a large heavy-bottomed saucepan with about 3/4-inch oil. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you dont have a thermometer, a cube of bread will brown in about 2 minutes.) Fry the ravioli, 2 or 3 at a time, turning occasionally, until golden, about 60 to 70 seconds. Drain on paper towels. Cool for 2 minutes and serve warm.

BANANA CRUNCH RAVIOLI

Steps:

• Cut the wonton skins into 4 equal squares each.
• Mix all filling ingredients.
• Place about 3/4 teaspoons of filling on one wonton.
• Brush water around the edges of the wonton and top with another wonton.
• Using your fingers, seal around the outside to make a "ravioli".
• Brush the top with water and sprinkle with cinnamon suger.
• Place in a 350°F oven for 8 minutes.
• While they cook, heat the peanut butter in the microwave for dipping.
• Take out the ravioli and dip in peanut butter -- ENJOY!

HOMEMADE RAVIOLI

Steps:

• To make the pasta, put the flour in a bowl and make a well in the middle. Add the eggs and egg yolks and mix with a fork, bringing more of the flour in from the sides as you mix. Once the mixture comes together into a ball, tip it out onto a work surface and knead for 10-15 mins until firm and smooth. Wrap and leave to rest for 30 mins.
• Meanwhile, make the filling. Heat the oil in a frying pan over a medium heat and fry the garlic for 30 seconds. Add the spinach with a few tablespoons of water, and cook until the spinach has wilted and is dark green and the water has evaporated. Stir in the lemon zest, grate over some nutmeg and season. Tip the mixture into a bowl and leave to cool.
• Cut the pasta dough into four pieces so it's easier to work with. Run one piece through a pasta machine (leaving the remaining pieces covered to prevent them drying out), starting with the widest setting and working down to the thinnest setting. Keep the machine and the pasta well floured to prevent sticking or tearing.
• Mix the ricotta into the spinach mixture and season well. Do this just before you're ready to fill the pasta, or chill until needed.
• To make the ravioli, cut a sheet of pasta in half so you have two equal lengths. Lay out on a well-floured work surface, then spoon heaped teaspoons of the filling, spaced 5cm apart, over one of the pasta sheets. Brush the exposed pasta around the filling with water. Gently lift the second pasta sheet over the fillings, and use the side of your hand to press the pasta sheets together around the fillings to seal, ensuring there are no air bubbles.
• Stamp out the ravioli using a round cutter (position it so the filling is in the centre of the circle), or use a sharp knife to cut out square ravioli. Arrange in a single layer over baking trays dusted with flour, then repeat the process with the remaining pasta dough pieces. Will keep, covered and chilled, for up to two days.
• To cook, bring a large pan of salted water to the boil and gently lower in the ravioli using a slotted spoon. Boil for 2-3 mins until the pasta is cooked through, then remove to a bowl using a slotted spoon. (You may need to cook the ravioli in batches to ensure it's evenly cooked.)
• Heat the butter in a large frying pan over a medium-high heat, drop in the sage and fry until the butter turns a nutty brown and the sage leaves are crisp. Remove from the heat and toss in the ravioli. Sprinkle with parmesan and some lemon juice, then season with cracked black pepper and toss gently in the butter to coat. Divide between warm bowls and sprinkle with more parmesan before serving.

FRIED BANANA RAVIOLI WITH VANILLA CUSTARD SAUCE

Steps:

• Gently mix bananas, brown sugar, graham cracker crumbs, walnuts and pecans in medium bowl (do not mash bananas). Lay wonton wrappers on work surface and brush edges with egg. Spoon 1 1/2 heaping teaspoons banana filling into center of each wrapper. Fold wrappers diagonally over filling. Press edges to seal. Place on baking sheet lined with plastic wrap. (Ravioli can be prepared 6 hours ahead. Cover with plastic and refrigerate.)
• Add enough oil to heavy large skillet to reach depth of 2 inches. Heat over medium heat to 350°F. Working in batches, add ravioli; cook until golden brown, about 45 seconds per side. Using slotted spoon, transfer to paper towels; drain.
• Arrange ravioli on serving plate and dust with powdered sugar, if desired. Serve with Vanilla Custard Sauce.