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Brazils Banana Ravioli




Source of Recipe


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List of Ingredients




SERVES 6 TO 8 (DESSERT)

ACTIVE TIME: 1 HR
START TO FINISH: 1 1/2 HR
these banana-stuffed spring roll wrappers are called "ravioli" in Brazil, but here they are shaped more like what we refer to as tortellini.

1/4 cup sugar
1 lb very ripe bananas (2 to 3), peeled and chopped
1/4 teaspoon cinnamon
1/8 teaspoon salt
6 frozen spring roll wrappers (see cooks' note, below), thawed
1 large egg white, lightly beaten
5 to 6 tablespoons clarified butter (recipe follows), melted
Passion fruit sauce (recipe follows)
Balsamic reduction (recipe follows)

Put oven rack in middle position and preheat oven to 500°F.

Cook sugar in a dry 1‚- to 2-quart heavy saucepan over moderately low heat, stirring slowly with a fork, until it begins to melt and turns pale golden. Continue to cook, swirling pan, until sugar melts into a deep golden caramel. Carefully add bananas, cinnamon, and salt (mixture will bubble and steam vigorously). Simmer, stirring, until caramel is dissolved and bananas are broken down into a loose purée. Remove from heat and cool filling to warm (filling will thicken as it cools).

If necessary, trim each spring roll wrapper into a 7-inch square, then cut into 4 (3 1/2-inch) squares.

Place 1 square on a work surface, keeping remaining squares covered with a clean kitchen towel (to keep them from drying out). Put 2 teaspoons banana filling in center of square, then brush edges of square with egg white. Fold wrapper in half to enclose filling and form a triangle, forcing out excess air. Holding long side of triangle against the nail of your little finger, wrap triangle around your fingertip and seal the 2 corners that meet by brushing (inside of corner) with egg white and pressing to help seal (the third corner will stand up like top of a pointy hat). Transfer to a large baking pan, tamping base of tortellini to help it stand up. Make more tortellini in same manner with remaining squares and remaining filling, transferring to baking pan.

Dip tortellini, a few at a time, in clarified butter to coat, letting excess drip off, then return to baking pan, arranging them about 1 inch apart.

Bake coated tortellini 5 minutes, then remove from oven. Turn tortellini (ones that have toppled will need other side browned; ones still standing should be laid on their sides), then continue to bake until golden brown, about 5 minutes more. Cool slightly in pan on a rack.

Serve ravioli drizzled with passion-fruit sauce and with a few drops of balsamic reduction on the side or drizzled on plates.

COOKS' NOTE: Spring roll wrappers are available at Asian markets and Uwajimaya (800-889-1928).


CLARIFIED BUTTER
MAKES 5 TO 6 TABLESPOONS
ACTIVE TIME: 5 MIN
START TO FINISH: 15 MIN

1 stick (1/2 cup) unsalted butter

Cut butter into 1-inch pieces and melt in a heavy saucepan over low heat. Remove from heat and let stand 3 minutes. Skim froth and slowly pour butter into a measuring cup, leaving milky solids in bottom of pan. Discard milky solids.


PASSION-FRUIT SAUCE
MAKES ABOUT 1/2 CUP
ACTIVE TIME: 5 MIN
START TO FINISH: 30 MIN (INCLUDES COOLING)

1/2 cup thawed unsweetened passion-fruit (maracujá) purée such as Goya brand (see cooks' note, below)
1/4 cup sugar

Bring purée and sugar to a boil in a 1 1/2- to 2-quart heavy saucepan over moderately high heat and boil, stirring occasionally, until sugar is completely dissolved and sauce is slightly thickened, 3 to 4 minutes. Cool to room temperature, about 15 minutes.

COOKS' NOTE: Frozen passion-fruit purée is available at Latino markets and some supermarkets.


BALSAMIC REDUCTION
MAKES ABOUT 1 TABLESPOON
ACTIVE TIME: 5 MIN
START TO FINISH: 15 MIN

1/3 cup balsamic vinegar

Briskly simmer vinegar in a 1- to 1 1/2-quart heavy saucepan until reduced to about 1 tablespoon, 3 to 5 minutes. Cool to room temperature, about 10 minutes.


Recipe