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Pumpkin Ravioli with Salted Caramel Whipped Cream

(139)
  71 reviews
  • 1 hr 10 min prep time
  • 1 hr 10 min total time
  • 14 ingredients
  • 12 servings
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Create a sweet new twist on pumpkin ravioli with flaky crescent dough, cream cheese and caramel sauce.

Bake-Off® Contest 45, 2012
Christina Verrelli
Devon, Pennsylvania

Ingredients

4
tablespoons butter, melted
2
packages (3 oz each) cream cheese, softened
1/2
cup canned pumpkin
1
egg yolk
1/2
teaspoon pure vanilla extract
1/4
cup sugar
5
tablespoons Pillsbury BEST® All Purpose Flour
1/2
teaspoon pumpkin pie spice
1/3
cup chopped pecans, finely chopped
2
cans Pillsbury™ refrigerated Crescent Dough Sheet
1
cup heavy whipping cream
1/8
teaspoon salt
5
tablespoons caramel syrup
4
tablespoons cinnamon sugar

Steps

  • 1 Heat oven to 375°F. Brush 2 large cookie sheets with 2 tablespoons of the melted butter. In large bowl, beat cream cheese and pumpkin with electric mixer on medium speed about 1 minute or until smooth. Add egg yolk, vanilla, sugar, 3 tablespoons of the flour and pumpkin pie spice; beat on low speed until blended. Reserve 4 teaspoons of the pecans; set aside. Stir remaining pecans into pumpkin mixture.
  • 2 Lightly sprinkle work surface with 1 tablespoon of the flour. Unroll 1 can of dough on floured surface with 1 short side facing you. Press dough into 14x12-inch rectangle. With paring knife, lightly score the dough in half horizontally. Lightly score bottom half of dough into 12 squares (3x2 1/4-inch each). Spoon heaping tablespoon of the pumpkin filling onto center of each square. Gently lift and position unscored half of dough over filling. Starting at the top folded edge, 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. Using a pizza cutter or sharp knife, cut between each ravioli; place 1 inch apart on cookie sheets. Repeat with remaining 1 tablespoon flour, dough sheet and filling. Brush ravioli with remaining 2 tablespoons melted butter.
  • 3 Bake 9 to 14 minutes or until golden brown.
  • 4 Meanwhile, in medium bowl, beat whipping cream and salt with electric mixer on high speed until soft peaks form. Beat in 2 tablespoons of the caramel syrup until stiff peaks form. Transfer to serving bowl; cover and refrigerate.
  • 5 Remove ravioli from oven. Sprinkle ravioli with 2 tablespoons cinnamon sugar; turn. Sprinkle with remaining cinnamon sugar.
  • 6 To serve, place 2 ravioli on each of 12 dessert plates. Drizzle each serving with scant teaspoon of the caramel syrup; sprinkle with reserved chopped pecans. With spoon, swirl remaining 1 tablespoon caramel syrup into bowl of whipped cream. Serve warm ravioli with whipped cream.
  • 1 Heat oven to 375°F. Brush 2 large cookie sheets with 2 tablespoons of the melted butter. In large bowl, beat cream cheese and pumpkin with electric mixer on medium speed about 1 minute or until smooth. Add egg yolk, vanilla, sugar, 3 tablespoons of the flour and pumpkin pie spice; beat on low speed until blended. Reserve 4 teaspoons of the pecans; set aside. Stir remaining pecans into pumpkin mixture.
  • 2 Lightly sprinkle work surface with 1 tablespoon of the flour. Unroll 1 can of dough on floured surface with 1 short side facing you. Press dough into 14x12-inch rectangle. With paring knife, lightly score the dough in half horizontally. Lightly score bottom half of dough into 12 squares (3x2 1/4-inch each). Spoon heaping tablespoon of the pumpkin filling onto center of each square. Gently lift and position unscored half of dough over filling. Starting at the top folded edge, 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. Using a pizza cutter or sharp knife, cut between each ravioli; place 1 inch apart on cookie sheets. Repeat with remaining 1 tablespoon flour, dough sheet and filling. Brush ravioli with remaining 2 tablespoons melted butter.
  • 3 Bake 9 to 14 minutes or until golden brown.
  • 4 Meanwhile, in medium bowl, beat whipping cream and salt with electric mixer on high speed until soft peaks form. Beat in 2 tablespoons of the caramel syrup until stiff peaks form. Transfer to serving bowl; cover and refrigerate.
  • 5 Remove ravioli from oven. Sprinkle ravioli with 2 tablespoons cinnamon sugar; turn. Sprinkle with remaining cinnamon sugar.
  • 6 To serve, place 2 ravioli on each of 12 dessert plates. Drizzle each serving with scant teaspoon of the caramel syrup; sprinkle with reserved chopped pecans. With spoon, swirl remaining 1 tablespoon caramel syrup into bowl of whipped cream. Serve warm ravioli with whipped cream.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
380
Calories from Fat
220
% Daily Value
Total Fat
25g
38%
Saturated Fat
13g
63%
Trans Fat
1/2g
Cholesterol
70mg
23%
Sodium
440mg
18%
Potassium
85mg
2%
Total Carbohydrate
35g
12%
Dietary Fiber
1g
5%
Sugars
16g
Protein
4g
% Daily Value*:
Vitamin A
45%
45%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
8%
8%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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