Caramel Banana Ravioli Food

BANANAS IN CARAMEL SAUCE

Steps:

• Melt butter in a large, heavy skillet over medium heat. Stir in sugar and cook, stirring, until sugar is melted and light brown. Slowly stir in the cream (mixture will bubble up).
• Let mixture boil 1 minute, then reduce heat to low. Place the bananas in the pan and cook until heated through, about 2 minutes. Serve hot.

CARAMEL-BANANA RAVIOLI

Steps:

• 1. Preheat oven to 400. Spray large baking sheet with Pam. Slice bananas diagonally into twenty four 1/4 inch thick slices. Cut caramels in half.
• 2. Unroll one package of dough and place on a lightly floured area, gently shaping the dough into a rectangle making sure all seams are sealed...1 solid piece of dough. Do not stretch dough to fit pan. Arrange banana slices over dough in four rows of six each, spacing 3/4 inch apart. Top each banana slice with two caramel halves; you may add the nuts at this time as well, if desired. Unroll remaining dough directly over filling, matching edges and shaping to fit. Press firmly around filling to seal; pinch together any tears.
• 3. If you have a Pastry cutter with fluted wheel, trim and discard edges of dough or use a knife and be sure the edges are sealed completely; cut into 24 ravioli. Take and place ravioli in pan so that each piece does not touch. Take sugar and sprinkle over each ravioli. Bake 10-12 minutes or until golden brown. Remove and cool on a rack; cool 2 minutes. Serve warm and drizzle with caramel sauce.
• 4. Can be served with whipping cream or vanilla ice cream topped with caramel sauce.

CARAMEL BANANA RAVIOLI

Steps:

• 1. Preheat oven to 400°F
• 2. Lightly brush Large Bar Pan with vegetable oil
• 3. Using Knife, slice bananas diagonally into twenty-four 1/4-inch- thick (6-mm) slices.
• 4. Cut caramels in half
• 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. Arrange banana slices over dough in four rows of six each, spacing 3/4 inches (2 cm) apart
• 7. Top each banana slice with two caramel halves.
• 8. Unroll remaining dough directly over filling, matching edges and shaping to fit. Press firmly around filling to seal; pinch together any tears.
• 9. 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.
• 10. sprinkle sugar over ravioli.
• 11. Bake 10-12 minutes or until golden brown
• 12. Remove ravioli to Cooling Rack; cool 2 minutes
• 13. Place on serving plates; drizzle with caramelsauce

PAMPERED CHEF CARAMEL BANANA RAVIOLI

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.

TURTLE RAVIOLI CARAMEL CHOCOLATE

Steps:

• Preheat oven to 400°F (200°C).
• Lightly brush Large Bar Pan with vegetable oil.
• 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 small piles of pecans (approx 1/2-1 tsp each 'pile') over dough in four rows of six each, spacing 3/4 inches (2 cm) apart.
• Top pecan piles 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.
• Bake 10-12 minutes or until golden brown. Remove ravioli to Stackable Cooling Rack; cool 2 minutes.
• Place on serving plates; Add sugar to Flour/Sugar Shaker; sprinkle over ravioli.
• drizzle with sauce.