caramel-banana ravioli

How To Make caramel-banana ravioli

• 1

  Preheat oven to 400. Spray large baking sheet with Pam. Slice bananas diagonally into twenty four 1/4 inch thick slices. Cut caramels in half.
• 2

  Unroll one package of dough and place on a lightly floured area, gently shaping the dough into a rectangle making sure all seams are sealed...1 solid piece of dough. Do not stretch dough to fit pan. Arrange banana slices over dough in four rows of six each, spacing 3/4 inch apart. Top each banana slice with two caramel halves; you may add the nuts at this time as well, if desired. Unroll remaining dough directly over filling, matching edges and shaping to fit. Press firmly around filling to seal; pinch together any tears.
• 3

  If you have a Pastry cutter with fluted wheel, trim and discard edges of dough or use a knife and be sure the edges are sealed completely; cut into 24 ravioli. Take and place ravioli in pan so that each piece does not touch. Take sugar and sprinkle over each ravioli. Bake 10-12 minutes or until golden brown. Remove and cool on a rack; cool 2 minutes. Serve warm and drizzle with caramel sauce.
• 4

  Can be served with whipping cream or vanilla ice cream topped with caramel sauce.
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