Sur la Table Fried Banana Chocolate Ravioli with Chocolate Rum Sauce


  • 2 bananas, cut into 1/4-inch chunks
  • 1/4 cup brown sugar
  • 1/4 cup graham cracker crumbs
  • 4 Tbsp pecans, finely chopped
  • 1/4 cup chocolate, chopped
  • 20 wonton wrappers
  • 1 egg, beaten
  • Canola or vegetable oil for frying
  • Powdered sugar, for garnish
  • Chocolate Rum Sauce (recipe follows)


Gently mix bananas, brown sugar, graham cracker crumbs, pecans and chocolate.

Place a wonton wrapper on a clean work surface and fill with 1 1/2 teaspoons of filling. Brush edges with egg and fold in half diagonally, sealing edges completely. Place on a parchment-lined baking sheet. (Do not allow them to touch each other.)

Heat oil to 350 to 375° F. Fry ravioli until golden, about 2 minutes.

Transfer to a platter lined with paper towels. Sprinkle with powdered sugar and serve with Chocolate Rum Sauce (recipe follows).

Chocolate Rum Sauce Ingredients:

  • 12 oz evaporated milk
  • 12 oz bittersweet chocolate, chopped
  • 1 Tbsp butter
  • 2 Tbsp rum


Heat milk and chocolate in a 2-quart saucepan over medium heat. When the chocolate has melted, remove from the heat and stir in butter and rum. Serve warm. May be refrigerated for up to 2 months.

Makes 10

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