Crispy Banana and Passion Fruit Ravioli with Tangerine Sorbet

Combine all the filling ingredients and heat over low heat until a thick syrup forms. Reserve

Make the toffee: In a large skillet, caramelize the sugar over medium heat

Remove from heat and add heavy cream

Return to heat and simmer for about 1 minute

For the filling: In a large non-stick skillet, melt the sugar over low heat

Add sliced bananas and a pinch of cinnamon

Stir constantly until the bananas break down

Remove from heat and refrigerate

Cut the wonton wrappers into squares of 7.5cm

Fill with the banana mixture and fold to resemble a capeletti

Arrange the ravioli on a buttered baking sheet and drizzle with melted butter

Bake at 180°C for 5 minutes or until golden brown

Serve hot with tangerine sorbet

For assembly, place the ravioli on a plate, cover with passion fruit syrup, and serve with sorbet alongside

Garnish with powdered cinnamon, toffee, and a sprinkle of powdered sugar

Yields 200 units.