Banana Crunch Ravioli Recipes

PAMPERED CHEF CARAMEL BANANA RAVIOLI

Steps:

• Preheat oven to 400°F (200°C).
• Lightly brush Large Bar Pan with vegetable oil.
• Using Santoku Knife, slice bananas diagonally into twenty-four 1/4-inch-thick (6-mm) slices.
• Cut caramels in half.
• Unroll one package of dough onto bottom of pan, gently shaping to form a rectangle. (Do not stretch. Dough will not cover entire bottom of pan.).
• Arrange banana slices over dough in four rows of six each, spacing 3/4 inches (2 cm) apart.
• Top each banana slice with two caramel halves.
• Unroll remaining dough directly over filling, matching edges and shaping to fit.
• Press firmly around filling to seal; pinch together any tears.
• Using Pastry Cutter fitted with fluted wheel, trim and discard edges of dough; cut into 24 ravioli. Using Mini-Serving Spatula, separate ravioli over pan.
• Add sugar to Flour/Sugar Shaker; sprinkle over ravioli. Bake 10-12 minutes or until golden brown.
• Remove ravioli to Stackable Cooling Rack; cool 2 minutes. Place on serving plates; drizzle with sauce.

FRIED BANANA CHOCOLATE RAVIOLI WITH CHOCOLATE RUM SAUCE

Steps:

• For Ravioli---------------.
• Gently mix bananas, brown sugar, graham cracker crumbs, pecans and chocolate.
• Roll dough and cut into 3 inch squares or use wontons and lay out on a clean work surface.
• Fill each square or wrapper with 1 1/2 t's of filling.
• Brush edges with egg wash and fold in half diagonally, sealing edges completely.
• Place on wax papaer and repeat.
• Heat oil to 350-375 degrees.
• Fry ravioli until golden, around 2 minutes.
• Remove and drain.
• Sprinkle with powdered sugar and serve with chocolate rum sauce.
• Chocolate Rum Sauce-------------------.
• Heat milk and chocolate in a 2 quart saucepan over medium heat.
• When the chocolate has melted, remove from heat and stir in butter and rum.
• Serve warm.

FRIED BANANA RAVIOLI WITH VANILLA CUSTARD SAUCE

Steps:

• 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.

FRIED CHOCOLATE AND BANANA RAVIOLI

Steps:

• In a small bowl, combine the banana, sugar and walnuts. Using a pastry brush, lightly brush the edges of each won ton wrapper. Put about a teaspoon of the chocolate-hazelnut spread in the center of each wrapper and top with 1 to 2 teaspoons of the banana mixture. Fold 1 corner of each won ton wrapper diagonally over the filling to form a triangle. Press the edges together to seal and refrigerate for 15 minutes.
• Fill a large heavy-bottomed saucepan with about 3/4-inch oil. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you dont have a thermometer, a cube of bread will brown in about 2 minutes.) Fry the ravioli, 2 or 3 at a time, turning occasionally, until golden, about 60 to 70 seconds. Drain on paper towels. Cool for 2 minutes and serve warm.

CARAMEL BANANA RAVIOLI

Steps:

• 1. Preheat oven to 400°F
• 2. Lightly brush Large Bar Pan with vegetable oil
• 3. Using Knife, slice bananas diagonally into twenty-four 1/4-inch- thick (6-mm) slices.
• 4. Cut caramels in half
• 5. Unroll one package of dough onto bottom of pan, gently shaping to form a rectangle. (Do not stretch. Dough will not cover entire bottom of pan.)
• 6. Arrange banana slices over dough in four rows of six each, spacing 3/4 inches (2 cm) apart
• 7. Top each banana slice with two caramel halves.
• 8. Unroll remaining dough directly over filling, matching edges and shaping to fit. Press firmly around filling to seal; pinch together any tears.
• 9. Using Pastry Cutter fitted with fluted wheel, trim and discard edges of dough; cut into 24 ravioli. Using Mini-Serving Spatula, separate ravioli over pan.
• 10. sprinkle sugar over ravioli.
• 11. Bake 10-12 minutes or until golden brown
• 12. Remove ravioli to Cooling Rack; cool 2 minutes
• 13. Place on serving plates; drizzle with caramelsauce

BANANA CRUNCH MUFFINS

Steps:

• Preheat oven to 350°F.
• Line 18 large muffin cups with paper liners.
• Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with the paddle attachment.
• Add the melted butter and blend.
• Combine the eggs, milk, vanilla and mashed bananas, and add then to the flour-and-butter mixture.
• Scrape the bowl and blend well.
• Don't overmix.
• Fold the diced bananas, walnuts, granola and coconut into the batter.
• Spoon the batter into the paper liners, filling each one to the top.
• Top each muffin with dried banana chips, granola, or coconut, if desired.
• Bake for 25-30 minutes, or until the tops are brown and a toothpick comes out clean.
• Cool slightly, remove from the pan, and serve.

CARAMEL-BANANA RAVIOLI

Steps:

• 1. Preheat oven to 400. Spray large baking sheet with Pam. Slice bananas diagonally into twenty four 1/4 inch thick slices. Cut caramels in half.
• 2. Unroll one package of dough and place on a lightly floured area, gently shaping the dough into a rectangle making sure all seams are sealed...1 solid piece of dough. Do not stretch dough to fit pan. Arrange banana slices over dough in four rows of six each, spacing 3/4 inch apart. Top each banana slice with two caramel halves; you may add the nuts at this time as well, if desired. Unroll remaining dough directly over filling, matching edges and shaping to fit. Press firmly around filling to seal; pinch together any tears.
• 3. If you have a Pastry cutter with fluted wheel, trim and discard edges of dough or use a knife and be sure the edges are sealed completely; cut into 24 ravioli. Take and place ravioli in pan so that each piece does not touch. Take sugar and sprinkle over each ravioli. Bake 10-12 minutes or until golden brown. Remove and cool on a rack; cool 2 minutes. Serve warm and drizzle with caramel sauce.
• 4. Can be served with whipping cream or vanilla ice cream topped with caramel sauce.