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.

Banana ravioli with nutella

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the chocolate foam recipe you can check out the following.

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.

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Banana Ravioli

  • Published: April 20, 2015
  • By Jason Logsdon
  • Prep Time: 15 Minutes
  • Total Time: 1 Hour

Banana Ravioli Ingredients

For the Banana Ravioli

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
30g brandy
3g vanilla
120g water
5.4g agar, 0.9%
0.6g locust bean gum, 0.1%

To Assemble

Mint leaves
Shaved chocolate

Banana Ravioli Instructions

For the Banana Ravioli

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.

To Assemble

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.

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All tags for this article: Agar Agar, Agar Gel, Agar Gel Sheet Recipes, Dessert, Fruit, Gelling, Locust Bean Gum, Party Foods

Jason logsdon headshot 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 website.
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