Line baking sheet w/ plastic wrap. Brush edges of wrapper lightly w/ egg. Spoon 1tbs spread into wrapper center. Fold wrapper diagonally in half over filling, press wrapper edges to seal. Place ravioli on baking sheet. Repeat w/ remaining wrappers,
egg & spread. Preheat oven to 200F. Add enough oil to heavy large frying pan to reach 2" depth. Heat oil over medium heat to 350F. Working in batches, add ravioli to hot oil, cook until golden brown ~45s/side. Using slotted spoon, transfer ravioli
to plate lined w/ paper towels to drain. Transfer cooked ravioli to another baking sheet, keep warm in oven while frying remaining ravioli. Fried ravioli can be prepared 1 day ahead. Cool completely, cover, refrigerate. Before serving, place on sheet
, rewarm in preheated 375F oven just until heated through, ~7m. Spray leaf top sides lightly w/ nonstick spray. Take leaf, dredge coated side in sugar to coat lightly. Arrange 2 fried ravioli on each plate. Dust ravioli w/ sugar. Garnish w/ leaves.
Originally Submitted
3/10/2007
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