Pineapple Ravioli

• 2 bananas, thinly sliced
• 50 ml rum
• 1 pinch Chinese five-spice powder
• 20 g brown sugar
• 16 very thin slices fresh pineapples (small size diameter), peeled & cored
• 10 ml (2 teaspoons) vanilla essence
• 80 g plain chocolate chips

Marinate the bananas in a mixture of the rum, spices and brown sugar. Prepare the raviolis, allowing 2 pineapple ravioli per person. Lay out a circle of overlapping banana slices between each slice of pineapple, sprinkling with chocolate chips and topping off with a final pineapple slice. Drizzle with the rum marinade.

Steam for 15 minutes with the starter and the main dish.

Serve in a shallow bowl covered with the marinade.