Pampered Chef Caramel Banana Ravioli

1. 1

   Preheat oven to 400u00b0F (200u00b0C).

2. 2

   Lightly brush Large Bar Pan with vegetable oil.

3. 3

   Using Santoku Knife, slice bananas diagonally into twenty-four 1/4-inch-thick (6-mm) slices.

4. 4

   Cut caramels in half.

5. 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. 6

   Arrange banana slices over dough in four rows of six each, spacing 3/4 inches (2 cm) apart.

7. 7

   Top each banana slice with two caramel halves.

8. 8

   Unroll remaining dough directly over filling, matching edges and shaping to fit.

9. 9

   Press firmly around filling to seal; pinch together any tears.

10. 10

    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.

11. 11

    Add sugar to Flour/Sugar Shaker; sprinkle over ravioli. Bake 10-12 minutes or until golden brown.

12. 12

    Remove ravioli to Stackable Cooling Rack; cool 2 minutes. Place on serving plates; drizzle with sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.