Sur la Table Fried Banana Chocolate Ravioli with Chocolate Rum Sauce

Source: Sur La Table, Phoenix, Arizona - The Arizona Republic July 25, 2001

2 bananas, cut into 1/4-inch chunks
1/4 cup brown sugar
1/4 cup graham cracker crumbs
4 tablespoons 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 degrees 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).

Makes 10 servings.

Chocolate Rum Sauce:
12 ounces evaporated milk
12 ounces bittersweet chocolate, chopped
1 tablespoon butter
2 tablespoons 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.

Approximate values per serving: 591 calories, 38 g fat, 33 mg cholesterol, 8 g protein, 64 g carbohydrates, 4 g fiber, 168 mg sodium, 55 percent calories from fat