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Fried Chocolate-Banana Ravioli
2013-08-06
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.
4
Saputo
5
1
5
5
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 eggs, beaten
2 cups (500 mL) canola oil
2 Tbsp. (30 mL) cocoa powder
Sufficient quantity, fresh mint leaves
Fried Chocolate-Banana Ravioli
4
servings
0:20
Preparation
0:08
COOKING
0:28
TOTAL TIME
Ingredients
-
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
eggs, beaten
-
2 cups
(500 mL)canola oil
-
2 Tbsp.
(30 mL)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.
Source :
Saputo
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
