2000s Recipes + Menus
Fried Plum Ravioli with Mint Cream
Serves4 (dessert)
- Active time:40 min
- Start to finish:2 3/4 hr
July 2002
Ravioli masquerade as dessert when crisp wontons delicately enclose tender plums and preserves.
- 2/3 cup quick plum preserves at room temperature
- 1/3 cup finely chopped firm-ripe red or black plums
- 12 wonton wrappers, thawed if frozen
- All-purpose flour for dusting
- About 6 cups vegetable oil
- 10 fresh mint leaves (preferably spearmint)
- 2 teaspoons fresh lemon juice
- 1/2 cup chilled heavy cream
- 1 1/2 tablespoons confectioners sugar plus additional for dusting
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Special equipment:
a deep-fat thermometer; a mortar and pestle
Make ravioli:
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Drain preserves in a coarse sieve set over a bowl, pressing lightly on solids, and reserve syrup. Transfer drained preserves to a bowl and stir in chopped plums.
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Put 1 wonton wrapper on a lightly floured surface, keeping remaining wrappers covered with plastic wrap, and put a rounded teaspoon of plum mixture in center. Lightly dampen edges of wrapper with a fingertip dipped in water and fold wrapper in half to form a triangle, pressing down around filling to force out air and pressing edges together firmly to seal. Transfer to a dry kitchen towel and make 11 more ravioli in same manner.
Fry ravioli:
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Heat 2 inches oil in a 4-quart heavy pot until it registers 375°F on deep-fat thermometer. Fry ravioli in 4 batches, turning them, until golden, about 1 1/2 minutes. Transfer as fried with a slotted spoon to paper towels to drain.
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Crush mint leaves in lemon juice using mortar and pestle, then transfer to a bowl. Whisk in cream and confectioners sugar and whisk until soft peaks form.
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Dust ravioli with confectioners sugar, drizzle plum syrup around them, and dollop mint cream on the side.
- Keywords
- lori w. powell,
- dessert,
- fruit,
- plum,
- summer
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