Caramel Banana Ravioli

karen axel-knispel

By
@bakingwinner

Made these for a Pasta get together wanted to make a dessert pasta


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Comments:

Serves:

24 if you do 1 each

Prep:

15 Min

Cook:

25 Min

Ingredients

2
firm medium bananas
24
milk chocolate-covered caramel candies( like rollos)
2 pkg
refrigerated crescent rolls, with no seams
1 Tbsp
sugar
1/3 c
caramel sauce

Directions Step-By-Step

1
Preheat oven to 400°F
2
Lightly brush Large Bar Pan with vegetable oil
3
Using Knife, slice bananas diagonally into twenty-four 1/4-inch-
thick (6-mm) 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 (2 cm) 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
sprinkle sugar over ravioli.
11
Bake 10–12 minutes or until golden brown
12
Remove ravioli to Cooling Rack; cool 2 minutes
13
Place on serving plates; drizzle with caramelsauce