Wanna make the winning recipe from the 45th Bake-Off® Contest at home? This step-by-step guide to
Pumpkin Ravioli with Salted Caramel Whipped Cream will ensure success.
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Step 1
Combine cream cheese, pumpkin, egg yolk, vanilla, sugar, 3 tablespoons of the flour and pumpkin pie spice in bowl. Reserve 4 teaspoons of the pecans; stir remaining pecans into pumpkin mixture.
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Step 2
Unroll dough on lightly floured work surface with short side facing you; press into 14x12-inch rectangle. With paring knife, lightly score dough in half horizontally. Lightly score bottom half of dough into 12 squares (3x2 ¼ inches each).
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Step 3
Spoon heaping tablespoon of the pumpkin filling onto center of each square. Gently lift and position unscored half of dough over filling.
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Step 4
Press handle of wooden spoon firmly between mounds and along edges of pumpkin filling to seal. Using toothpick, poke small hole in top of each ravioli.
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Step 5
With pizza cutter or sharp knife, cut between each ravioli; place 1 inch apart on melted butter-brushed cookie sheets. Brush ravioli with remaining 2 tablespoons melted butter. Bake 9 to 14 minutes or until golden brown. Meanwhile, make whipped cream.
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Step 6
Remove ravioli from oven; sprinkle both sides with cinnamon sugar. Place ravioli on dessert plates. Drizzle with caramel syrup; sprinkle with chopped pecans. Swirl remaining 1 tablespoon caramel syrup into whipped cream; dollop on top of ravioli.