Jul 222010
 

This was out of my normal dessert making but I thought it sounded yummy!!!

Pictures

Custard Ingredients

Custard Ingredients

Cream and Vanilla Bean

Cream and Vanilla Bean

Sugar and Egg Yolks

Sugar and Egg Yolks

All Mixed Up!

All Mixed Up!

Simmering

Simmering

Added the Yolk/Sugar Mixture

Added the Yolk/Sugar Mixture

All Cooked!

All Cooked!

Banana Ravioli Ingredients

Banana Ravioli Ingredients

Banana Filling (SO GOOD!)

Banana Filling (SO GOOD!)

Filling it Up

Filling it Up

Sealing it Up

Sealing it Up

Raviolis!!!

Raviolis!!!

The First One

The First One

Frying Up a Batch

Frying Up a Batch

All Fried Up

All Fried Up

Fancy!!

Fancy!!

Lets Eat!!

Lets Eat!!

Fried Banana Ravioli with Vanilla Custard Sauce

3/4 cup bananas, finely chopped
1/4 cup light brown sugar
1/4 cup graham cracker crumbs
2 tablespoons walnuts, finely chopped
2 tablespoons pecans, finely chopped
16 whole won-ton wrapper
1 whole egg, beaten to blend
Vegetable oil, for frying
powdered sugar, optional
Vanilla Custard Sauce
2 cups whipping cream
1 whole vanilla bean, split lengthwise
4 whole egg yolks
6 tablespoons sugar

Fried Banana Raviolis- 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.

Vanilla Custard Sauce- 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.)

YUMMY!!!!

Recipe from here.

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