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Rottlover
03-22-2004, 10:19 AM
I made this last night for company and it was a HUGE hit. It was quick and easy to put together and most of it was do-ahead. I just popped the ravioli in the oven for a few minutes before serving so that they would be warm. The vanilla sauce is wonderful !! I think next time I will add some fresh raspberries to the plate.


FRIED BANANA RAVIOLI WITH VANILLA CUSTARD SAUCE

This is a dessert version of classic fried savory ravioli, dressed up with custard sauce.

3/4 cup finely chopped peeled ripe bananas
1/4 cup (packed) golden brown sugar
1/4 cup graham cracker crumbs
2 tablespoons finely chopped walnuts
2 tablespoons finely chopped pecans
16 wonton wrappers
1 large egg, beaten to blend

Vegetable oil (for frying)

Powdered sugar (optional)
Vanilla Custard Sauce

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.

Makes 16.


Bon Appétit
October 1998

RSVP; Sevy's Grill, Dallas TX

*****

VANILLA CUSTARD SAUCE

This recipe originally accompanied Fried Banana Ravioli with Vanilla Custard Sauce.
2 cups whipping cream
1 vanilla bean, split lengthwise
4 large egg yolks
6 tablespoons sugar

Place whipping cream in heavy medium saucepan. Scrape in seeds from vanilla bean; add pod. Bring cream to simmer. Whisk egg yolks and sugar in medium metal bowl to blend. Gradually whisk in hot cream mixture. Return mixture to saucepan and stir over medium-low heat until custard thickens and finger leaves path when drawn across back of spoon, about 4 minutes (do not boil). Strain. Cover and refrigerate custard sauce until cold, about 3 hours. (Can be prepared 1 day ahead. Keep refrigerated.)

Makes 2 1/2 cups.

Kayaksoup
03-22-2004, 10:28 AM
Thanks for the recipe and review. Looks decadent:)

dlaboriel
03-22-2004, 09:23 PM
This, I think, would be delicious. Thanks.