caramel banana ravioli

★★★★★ 1 Review
bakingwinner avatar
By karen axel-knispel
from plainview, NY

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

★★★★★ 1 Review
serves 24 if you do 1 each
prep time 15 Min
cook time 25 Min

Ingredients For caramel banana ravioli

  • 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

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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