Caramel Banana Ravioli

karen axel-knispel

By
@bakingwinner

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

Rating:
★★★★★ 1 vote
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

Step-By-Step

1Preheat oven to 400°F
2Lightly brush Large Bar Pan with vegetable oil
3Using Knife, slice bananas diagonally into twenty-four 1/4-inch-
thick (6-mm) slices.
4Cut caramels in half
5Unroll 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.)
6Arrange banana slices over dough in four rows of six each, spacing 3/4
inches (2 cm) apart
7Top each banana slice with two caramel halves.
8Unroll remaining dough directly over filling, matching edges and shaping
to fit. Press firmly around filling to seal; pinch together any tears.
9Using Pastry Cutter fitted with fluted wheel, trim and discard edges of
dough; cut into 24 ravioli. Using Mini-Serving Spatula, separate ravioli over pan.
10sprinkle sugar over ravioli.
11Bake 10–12 minutes or until golden brown
12Remove ravioli to Cooling Rack; cool 2 minutes
13Place on serving plates; drizzle with caramelsauce