Before categorically dismissing the idea of banana ravioli as gross, I want you to look deep within your heart of hearts and ask yourself a question: Do I like pie? If even the tiniest bit of you is leaning toward the “yes” end of things, you owe this recipe another chance. True, it’s a disaster of foodstuffs and sounds like the kind of thing that a sugar-crazed child or weary cooking contest reality-show contestant might concoct. But you know what? There’s beauty in the breakdown.
My friend, Austin, invented banana ravioli a few nights ago when we ran out of cheesy filling at my ravioli-making party and were looking for creative stuffing for the rest of the dough. After vetoing pretzels, chili peppers and wine, even I had to admit that banana was a good idea. We threw some peanut butter and a few chocolate chips in there and ate it plain, although we did decide that it would make an awesome ice cream topping.
Peanut Butter and Banana Ravioli
1/2 cup + 1 tablespoon of flour
1/4 teaspoon of salt
1 egg yolk
1 tablespoon of oil
2 tablespoons of water
1. Mix the flour and salt on a clean surface and make a little nest.
2. Stir the egg yolk, water and oil like you’re going to make scrambled eggs and then, little by little, pour it into the flour nest, mixing the wet and dry ingredients and reforming them back into a nest each time. You may need to add a little extra flour to keep the dough from getting to sticky.
3. Knead the dough for 10 minutes and then let it sit for another 10.
4. Roll little balls of dough into rectangles, making the dough as thin as you possibly can without tearing it.
5. Dab a little peanut butter across one end of the dough, add a banana slice and then top with chocolate chips.
6. Fold the other half over, pinch in the sides and slice the ravioli.
7. Boil them for about a minute or until the dough turns to pasta. The chocolate and peanut butter will melt together and you’ll have a weirdo dessert that’s ready to go.