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

1. Heat oven to 400 degrees F (200 degrees C).
2. Lightly brush Large Bar Pan with vegetable oil.
3. Using Santoku Knife, slice bananas diagonally into twenty-four 1/4 inch thick (6mm) slices.
4. Cut caramels in half.
5. 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.)
6. Arrange banana slices over dough in four rows of six each, spacing 3/4 inches (2cm) apart.
7. Top each banana slice with two caramel halves.
8. Unroll remaining dough directly over filling, matching edges and shaping to fit. Press firmly around filling to seal; pinch together any tears.
9. 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.
10. Add sugar to Flour/Sugar Shaker; sprinkle over ravioli.
11. Bake 10 to 12 minutes or until golden brown.
12. Remove ravioli to Stackable Cooling Rack; cool 2 minutes.
13. Place on serving plates; drizzle with sauce.

Attribution

The Pampered Chef catalog