Caramel Banana Ravioli

karen axel-knispel


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

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24 if you do 1 each
15 Min
25 Min


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


1Preheat oven to 400°F

2Lightly brush Large Bar Pan with vegetable oil

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3Using Knife, slice bananas diagonally into twenty-four 1/4-inch-
thick (6-mm) slices.

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4Cut caramels in half

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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.)

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6Arrange banana slices over dough in four rows of six each, spacing 3/4
inches (2 cm) apart

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7Top each banana slice with two caramel halves.

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8Unroll remaining dough directly over filling, matching edges and shaping
to fit. Press firmly around filling to seal; pinch together any tears.

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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

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13Place on serving plates; drizzle with caramelsauce