Fried Plum Ravioli with Mint Cream |
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Prep Time: 40 Minutes Cook Time: 125 Minutes |
Ready In: 165 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
1. Make ravioli: 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.
2. 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.
3. Fry ravioli: 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.
4. 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.
5. Dust ravioli with confectioners sugar, drizzle plum syrup around them, and dollop mint cream on the side.
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