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


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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

How to Make Caramel Banana Ravioli


  • 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

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