Banana Ravioli with Nutella
For these party treats I make a gelled ravioli from bananas and cream and fill them with
one of my wife's favorite toppings, Nutella. I top them off with some shaved chocolate
and mint leaves. Sometimes I'll add some whipped cream or even serve them aside a
scoop of vanilla ice cream. They are a fun and flavorful dessert.
Also, if you are just getting started experimenting with molecular gastronomy and modernist cuisine then I highly recommend one of these molecular gastronomy kits. They have everything you need to do many different dishes.
Banana Ravioli Ingredients
Because they use modernist ingredients, these amounts for this component are given in metric by weight. Learn more about how to measure modernist ingredients in this article.
300g peeled banana
150g heavy cream
5.4g agar, 0.9%
0.6g locust bean gum, 0.1%
Banana Ravioli Instructions
Prepare a sheet pan with parchment paper, silpat, or acetate sheets.
Combine all ingredients and blend well until fully combined. Heat in a pot, bring to a boil while stirring occasionally. Let simmer for 3 to 5 minutes, stirring regularly.
Pour the banana mixture out onto the sheet pan, aiming for a depth of 0.125" to 0.25" (3mm to 6mm). Let the gel
set fully. Using a cookie cutter or pastry round, cut out circles 2" to 4" (50mm to 100m) in diameter.
Place a dollop of Nutella on each ravioli. Gently fold the ravioli in half, creating a half-moon shape. Top with a mint leaf and some shaved chocolate.
This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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