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  • Prep
    8 min
  • Total
    20 min
  • Servings

Fried Chocolate Banana Ravioli


  • 125 ml (1/2 cup) Saputo Ricotta Fiorella cheese
  • 1 small banana, peeled and chopped
  • 125 ml (1/2 cup) bittersweet chocolate chips
  • 8 pieces fresh pasta squares, 11 cm (4 1/2 in)
  • 1 egg, beaten
  • 500 ml (2 cups) canola oil
  • 30 ml (2 tbsp) cocoa powder
  • Fresh mint leaves, to taste


  1. In a bowl, combine the Ricotta cheese, banana and chocolate chips and mix well.
  2. Place the pasta squares on a work surface.
  3. Place a generous spoonful of filling in the centre of each square.
  4. 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.
  5. 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.
  6. Remove from the oil with a slotted spoon and drain on absorbent paper.
  7. Allow to cool slightly before serving, dusted with cocoa powder. Garnish with a sprig of mint.