FRIED BANANA RAVIOLI WITH VANILLA CUSTARD SAUCE
- (Sauce) 2 cups whipping cream Powdered sugar
- Vegetable oil (for frying) 1 egg, beaten
- 16 won ton wrappers 2 tablespoons finely chopped pecans
- 2 tablespoons finely chopped walnuts 1/4 cup graham cracker crumbs
- 1/4 cup packed brown sugar 3/4 cup finely chopped bananas
- 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 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.
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.)