Pampered Chef Caramel Banana Ravioli

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READY IN: 25mins
SERVES: 12
YIELD: 24 ravioli
UNITS: US

INGREDIENTS

Nutrition
  • 2
    firm medium bananas
  • 24
    milk chocolate-covered caramel candies, unwrapped (3 rolls, 1.7 oz each, 24 pieces total)
  • 2
    (8 ounce) packages refrigerated crescent rolls, with no seams (see Cook's Tip)
  • 1
    tablespoon sugar
  • 13
    cup caramel sauce
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DIRECTIONS

  • Preheat oven to 400°F (200°C).
  • Lightly brush Large Bar Pan with vegetable oil.
  • Using Santoku Knife, slice bananas diagonally into twenty-four 1/4-inch-thick (6-mm) 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 (2 cm) 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 10–12 minutes or until golden brown.
  • Remove ravioli to Stackable Cooling Rack; cool 2 minutes. Place on serving plates; drizzle with sauce.
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