Caramel Banana Ravioli

karen axel-knispel


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


★★★★★ 1 vote

24 if you do 1 each
15 Min
25 Min


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

How to Make Caramel Banana Ravioli


  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

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