Fried Plum Ravioli with Mint Cream

Ingredients

• 0.3 cup plums black red finely chopped
• 10  mint leaves fresh (preferably spearmint)
• 0.5 cup cup heavy whipping cream chilled
• 2 teaspoons juice of lemon fresh
• 0.7 cup plum preserves at room temperature quick
• 6 cups vegetable oil 
• 12  wonton wrappers frozen thawed

Equipment

• bowl
• paper towels
• whisk
• pot
• sieve
• plastic wrap
• kitchen thermometer
• kitchen towels
• mortar and pestle
• slotted spoon

Directions

1. Drain preserves in a coarse sieve set over a bowl, pressing lightly on solids, and reserve syrup.
2. Transfer drained preserves to a bowl and stir in chopped plums.
3. 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.
4. Transfer to a dry kitchen towel and make 11 more ravioli in same manner.
5. 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.
6. Transfer as fried with a slotted spoon to paper towels to drain.
7. Crush mint leaves in lemon juice using mortar and pestle, then transfer to a bowl.
8. Whisk in cream and confectioners sugar and whisk until soft peaks form.
9. Dust ravioli with confectioners sugar, drizzle plum syrup around them, and dollop mint cream on the side.