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-
Prep
- 8 min
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Prep
-
- Total
- 20 min
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- Serving
- 4
Fried Chocolate Banana Ravioli
Featured Product
Ricotta Fiorella
Classic Ricotta that is made with 100% whole milk and no preservatives. It is rich and milky with a silky smooth texture. Great eaten cold, on fresh country bread.
Ingredients
- 125 ml (1/2 cup) Saputo Ricotta Fiorella
- 1 small banana, peeled and chopped
- 125 ml (1/2 cup) bittersweet chocolate chips
- 8 pieces fresh pasta squares, 11 cm (4 1/2 in)
- 1 egg, beaten
- 500 ml (2 cups) canola oil
- 30 ml (2 tbsp) cocoa powder
- Fresh mint leaves, to taste
Directions
- In a bowl, combine the Ricotta, 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 180˚C / 350˚F. 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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