Fried Banana Ravioli With Vanilla Custard Sauce
3/4 cup finely chopped peeled ripe banana
1/4 cup (packed) golden brown sugar
1/4 cup graham cracker crumbs
2 tablespoons finely chopped walnuts
2 tablespoons finely chopped pecans
16 wonton wrappers
1 large egg, beaten to blend
vegetable oil (for frying)
powdered sugar (optional)
Vanilla custard sauce
1 vanilla bean, split lengthwise
4 large egg yolks
6 tablespoons sugar
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 banana filling 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.)