Pampered Chef Caramel Banana Ravioli Recipes

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PAMPERED CHEF CARAMEL BANANA RAVIOLI



Pampered Chef Caramel Banana Ravioli image

Here's a recipe that was in the Pampered Chef catalog. Looks complicated because it seems to have a lot of steps but is acutally very easy!

Provided by MinnMomof2

Categories     Dessert

Time 25m

Yield 24 ravioli, 12 serving(s)

Number Of Ingredients 5

2 firm medium bananas
24 milk chocolate-covered caramel candies, unwrapped (3 rolls, 1.7 oz each, 24 pieces total)
2 (8 ounce) packages refrigerated crescent rolls, with no seams (see Cook's Tip)
1 tablespoon sugar
1/3 cup caramel sauce

Steps:

  • 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 inches (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.

Nutrition Facts : Calories 161, Fat 2.5, SaturatedFat 0.6, Cholesterol 19, Sodium 238.6, Carbohydrate 31.3, Fiber 2, Sugar 5.1, Protein 3.9

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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 …
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  • 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.

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