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Sur la Table Fried Banana Chocolate Ravioli with Chocolate Rum Sauce

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

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 (recipe follows)

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).

Makes 10 servings.

Chocolate Rum Sauce
12 ounces evaporated milk
12 ounces bittersweet chocolate, chopped
1 tablespoon butter
2 tablespoons rum

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.

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 fat



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