Well, I was looking through the latest issue of The Food Network Magazine and I saw a recipe contest. It seems every issue has a "secret ingredient recipe contest" and this month the secret ingredient is bananas. Well, I have absolutely no delusions of winning the contest but I went ahead and entered it anyway. Here is my contest entry:
Bananas Foster Ravioli with Chocolate Banana Cream Sauce
Ravioli Dough:
4 eggs
3 teaspoons cold water
1 teaspoon olive oil
1 pinch salt
1 pound high-gluten flour
2 ounces sugar
2 ounces cocoa
Banana Filling:
1 stick butter
½ cup brown sugar
4 bananas, peeled and sliced in ¼ inch slices
¼ cup dark rum
Banana cream sauce:
3 cups milk
2 tbsp sugar
1 tsp vanilla extract
1 tsp cinnamon
2 bananas, peeled and sliced
4 oz milk chocolate, finely chopped
1 oz bittersweet chocolate, finely chopped
¼ cup cinnamon
¼ cup confectioners’ sugar
Vanilla ice cream
For the Ravioli Dough: Beat the eggs with the water, oil and salt. Stir in the rest of the ingredients. Knead the dough for 10 minutes or on a machine for 5 minutes. Divide the dough into 4 balls, lightly oil them, cover with plastic and leave to rest.
For the Ravioli Filling: In a large skillet, melt butter. Using a wooden spoon, add brown sugar and stir together. Add the bananas and cook until caramelized on both sides, over medium-high heat. Move pan off heat, add the rum and return to the stove to catch a flame from the gas stove or a long lighter. Stand back when ignited and flambe the bananas. CAUTION: Flame will rise up above the pan. Let flame die down and the alcohol cook out. Remove from the heat and allow filling to cool slightly.
In a shallow bowl or pie plate, combine cinnamon and confectioners’ sugar and mix well. Set aside.
For the Banana Cream Sauce: Combine milk, sugar, vanilla extract, cinnamon and chopped banana in a medium sauce pot. While stirring, gradually bring to a boil. Add both chocolates and then remove from heat. Allow to sit for one minute to cool slightly. Place sauce mixture into a blender and puree until smooth. Remember to use caution when blending hot mixtures. Return mixture to sauce pan to keep warm.
For the Ravioli: Use a large cloth or well-floured cutting board (or pastry stone) to roll out 1 piece of the dough as thin as possible. Place a heaping teaspoon of filling about 2 inches apart over the dough. Brush the dough between the filling with water. Roll out a second piece of dough the same thickness and cover the first layer. Press in between the filling so that the dough sticks together. Cut the ravioli between the filling. Dip the tines of a fork in water and press around the edges of the individual ravioli to seal and give a fluted appearance.
In a heavy pot or skillet, heat oil to 350 degrees F and gently place the ravioli (in small batches) into it. Cook on both sides for about 2 minutes. Remove from the oil and drain on paper towels. While still the ravioli is still hot, roll them in the cinnamon-sugar mixture.
Presentation: Place 4 ravioli on a plate with a scoop of ice cream in the center. Drizzle with the banana cream sauce and then lightly dust with the remaining cinnamon-sugar mixture.
Anyway, that's my entry. Wish me luck.
Bananas Foster Ravioli with Chocolate Banana Cream Sauce
Ravioli Dough:
4 eggs
3 teaspoons cold water
1 teaspoon olive oil
1 pinch salt
1 pound high-gluten flour
2 ounces sugar
2 ounces cocoa
Banana Filling:
1 stick butter
½ cup brown sugar
4 bananas, peeled and sliced in ¼ inch slices
¼ cup dark rum
Banana cream sauce:
3 cups milk
2 tbsp sugar
1 tsp vanilla extract
1 tsp cinnamon
2 bananas, peeled and sliced
4 oz milk chocolate, finely chopped
1 oz bittersweet chocolate, finely chopped
¼ cup cinnamon
¼ cup confectioners’ sugar
Vanilla ice cream
For the Ravioli Dough: Beat the eggs with the water, oil and salt. Stir in the rest of the ingredients. Knead the dough for 10 minutes or on a machine for 5 minutes. Divide the dough into 4 balls, lightly oil them, cover with plastic and leave to rest.
For the Ravioli Filling: In a large skillet, melt butter. Using a wooden spoon, add brown sugar and stir together. Add the bananas and cook until caramelized on both sides, over medium-high heat. Move pan off heat, add the rum and return to the stove to catch a flame from the gas stove or a long lighter. Stand back when ignited and flambe the bananas. CAUTION: Flame will rise up above the pan. Let flame die down and the alcohol cook out. Remove from the heat and allow filling to cool slightly.
In a shallow bowl or pie plate, combine cinnamon and confectioners’ sugar and mix well. Set aside.
For the Banana Cream Sauce: Combine milk, sugar, vanilla extract, cinnamon and chopped banana in a medium sauce pot. While stirring, gradually bring to a boil. Add both chocolates and then remove from heat. Allow to sit for one minute to cool slightly. Place sauce mixture into a blender and puree until smooth. Remember to use caution when blending hot mixtures. Return mixture to sauce pan to keep warm.
For the Ravioli: Use a large cloth or well-floured cutting board (or pastry stone) to roll out 1 piece of the dough as thin as possible. Place a heaping teaspoon of filling about 2 inches apart over the dough. Brush the dough between the filling with water. Roll out a second piece of dough the same thickness and cover the first layer. Press in between the filling so that the dough sticks together. Cut the ravioli between the filling. Dip the tines of a fork in water and press around the edges of the individual ravioli to seal and give a fluted appearance.
In a heavy pot or skillet, heat oil to 350 degrees F and gently place the ravioli (in small batches) into it. Cook on both sides for about 2 minutes. Remove from the oil and drain on paper towels. While still the ravioli is still hot, roll them in the cinnamon-sugar mixture.
Presentation: Place 4 ravioli on a plate with a scoop of ice cream in the center. Drizzle with the banana cream sauce and then lightly dust with the remaining cinnamon-sugar mixture.
Anyway, that's my entry. Wish me luck.
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