Pampered Chef Recipes
Caramel Banana Ravioli
Prep: 15 min | Total: 25 min | Yield: 12 servings; 24 ravioli
Ingredients
- 2 firm medium bananas
- 24 milk chocolate-covered caramel candies, unwrapped, (3 rolls, 1.7 ounces each, 24 pieces total)
- 2 (8 ounce) packages refrigerated crescent rolls, with no seams
- 1 tablespoon sugar
- 1/3 cup caramel sauce
Instructions
- Heat oven to 400 degrees F (200 degrees C).
- Lightly brush Large Bar Pan with vegetable oil.
- Using Santoku Knife, slice bananas diagonally into twenty-four 1/4 inch thick (6mm) slices.
- Cut caramels in half.
- Unroll one package of dough onto bottom of pan, gently shaping to form a rectangle. (Do not stretch. Dough will not cover entire bottom of pan.)
- Arrange banana slices over dough in four rows of six each, spacing 3/4 inches (2cm) apart.
- Top each banana slice with two caramel halves.
- Unroll remaining dough directly over filling, matching edges and shaping to fit. Press firmly around filling to seal; pinch together any tears.
- Using Pastry Cutter fitted with fluted wheel, trim and discard edges of dough; cut into 24 ravioli. Using Mini-Serving Spatula, separate ravioli over
pan.
- Add sugar to Flour/Sugar Shaker; sprinkle over ravioli.
- Bake 10 to 12 minutes or until golden brown.
- Remove ravioli to Stackable Cooling Rack; cool 2 minutes.
- Place on serving plates; drizzle with sauce.
Attribution
The Pampered Chef catalog