The Pampered Chef Caramel-Banana Ravioli
Ingredients
- 2 firm medium bananas 3 rolls (1.7 oz each)
- milk chocolate-covered chewy caramels, unwrapped (24 pieces total)
- 2 pkg (8 oz each) refrigerated crescent rolls with no seams (see Cook’s Tip)
- 1 tbsp (15 mL) sugar
- 1/3 cup (75 mL) Caramel Sauce
Directions
Preheat oven to 400°F (200°C). Lightly brush Large Bar Pan with vegetable oil. Using Santoku Knife, slice bananas diagonally into twenty-four 1/4-inch-thick (6-mm) slices. Cut caramels in half.
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.) Arrange banana slices over dough in four rows of six each, spacing 3/4 in. (2 cm) apart. Top each banana slice with two caramel halves. Unroll remaining dough directly over filling, matching edges and shaping to fit. Press firmly around filling to seal; pinch together any tears.
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. Add sugar to Flour/Sugar Shaker; sprinkle over ravioli. Bake 10–12 minutes or until golden brown. Remove ravioli to Stackable Cooling Rack; cool 2 minutes. Place on serving plates; drizzle with sauce.
Yield: 24 ravioli
Nutrients per serving: Calories 210, Total Fat 8 g, Saturated Fat 4.5 g, Cholesterol 5 mg, Carbohydrate 33 g, Protein 3 g, Sodium 300 mg, Fiber 2 g
Cook's Tip: If desired, refrigerated regular crescent rolls can be substituted for the crescent rolls with no seams. Unroll dough onto pan as directed in Step 2. Firmly pinch seams. Fill as directed in Step 2. Unroll remaining dough onto lightly floured Large Grooved Cutting Board, gently shaping to form a rectangle; firmly pinch seams together. Place dough over filling. Proceed as directed.
Caramel ice cream topping can be substituted for the Caramel Sauce, if desired.
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.) Arrange banana slices over dough in four rows of six each, spacing 3/4 in. (2 cm) apart. Top each banana slice with two caramel halves. Unroll remaining dough directly over filling, matching edges and shaping to fit. Press firmly around filling to seal; pinch together any tears.
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. Add sugar to Flour/Sugar Shaker; sprinkle over ravioli. Bake 10–12 minutes or until golden brown. Remove ravioli to Stackable Cooling Rack; cool 2 minutes. Place on serving plates; drizzle with sauce.
Yield: 24 ravioli
Nutrients per serving: Calories 210, Total Fat 8 g, Saturated Fat 4.5 g, Cholesterol 5 mg, Carbohydrate 33 g, Protein 3 g, Sodium 300 mg, Fiber 2 g
Cook's Tip: If desired, refrigerated regular crescent rolls can be substituted for the crescent rolls with no seams. Unroll dough onto pan as directed in Step 2. Firmly pinch seams. Fill as directed in Step 2. Unroll remaining dough onto lightly floured Large Grooved Cutting Board, gently shaping to form a rectangle; firmly pinch seams together. Place dough over filling. Proceed as directed.
Caramel ice cream topping can be substituted for the Caramel Sauce, if desired.
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