All you have to do is chop up some bananas and cook them on low heat, stirring occasionally until the bananas begin to caramelize. Add water as needed to keep the bananas from sticking to the bottom. Once they have become a rich, dark brown, remove them from the heat and blend. Once smooth, store in the fridge or serve.
A runny egg yolk and roasted garlic and ricotta filling encapsulated in sheets of beautiful herb laminated pasta.