In a bowl, combine theRicotta, banana and chocolate chips and mix well.
Place the pasta squares on a work surface.
Place a generous spoonful of filling in the centre of each square.
Using your finger or a pastry brush, paint two adjoining edges of each square with egg. Fold each square over to make a triangle enclosing the filling. Press the edges well to seal.
In a deep skillet, heat the oil to 180˚C / 350˚F. Gently slide a few of the ravioli into the oil and fry, turning often, for 2 minutes, or until they are nicely browned.
Remove from the oil with a slotted spoon and drain on absorbent paper.
Allow to cool slightly before serving, dusted with cocoa powder. Garnish with a sprig of mint.
