Pumpkin Ravioli How-To

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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.

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.

mixing pumpkin filling ingredients in a bowl

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).

scoring ravioli dough into squares with paring knife

Spoon heaping tablespoon of the pumpkin filling onto center of each square. Gently lift and position unscored half of dough over filling.

dollops of pumpkin filling on dough squares, folding unscored dough over the top

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.

sealing edges of ravioli with wooden spoon handle

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.

cutting ravioli apart with pizza cutter

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.

finished ravioli on serving dish with caramel syrup, chopped pecans, whipped cream