Pumpkin Ravioli with Salted Caramel Whipped Cream

Pumpkin Ravioli with Salted Caramel Whipped Cream
Staff Writer
Pumpkin Ravioli with Salted Caramel Whipped Cream
Pillsbury Bake-Off® Contest
Pumpkin Ravioli with Salted Caramel Whipped Cream

Create a sweet new twist on pumpkin ravioli with flaky crescent dough, cream cheese, and caramel sauce. Mmm.

See all ravioli recipes.

12
Servings
151
Calories Per Serving
Deliver Ingredients

Ingredients

  • 4  Tablespoons  unsalted butter, melted
  • Two 3-ounce packages cream cheese, softened
  • 1/2  Cup  canned pumpkin
  • egg yolk
  • 1/2  Teaspoon  vanilla extract
  • 1/4  Cup  sugar
  • 5  Tablespoons  all-purpose flour
  • 1/2  Teaspoon  pumpkin pie spice
  • 1/3  Cup  finely chopped pecans
  • Two 8-ounce cans refrigerated seamless dough sheets, such as Pillsbury® Crescent Recipe Creations®
  • 1  Cup  heavy cream
  • 1/8  Teaspoon  salt
  • 5  Tablespoons  caramel syrup
  • 4  Tablespoons  cinnamon sugar

Directions

Preheat the oven to 375 degrees.

Brush 2 large cookie sheets with 2 tablespoons of the melted butter. In a large bowl, beat the cream cheese and pumpkin with an electric mixer on medium speed until smooth, about 1 minute. Add the egg yolk, vanilla extract, sugar, 3 tablespoons of the flour, and pumpkin pie spice. Beat on low speed until blended. Reserve 4 teaspoons of the pecans and set aside. Stir the remaining pecans into pumpkin mixture.

Lightly dust a work surface with 1 tablespoon of the flour. Unroll 1 can of dough on the floured surface with 1 short side facing you. Press the dough into a 14-by-12-inch rectangle. With a paring knife, lightly score the dough in half horizontally.

Lightly score the bottom half of dough into twelve 3-by-2 ¼-inch squares. Spoon 1 heaping tablespoon of the pumpkin filling onto the center of each square. Gently lift and position the unscored half of the dough over the filling. Starting at the top folded edge, press the handle of a wooden spoon firmly between the mounds and along the edges of the pumpkin filling to seal. Using a toothpick, poke a small hole in the top of each ravioli. Using a pizza cutter or sharp knife, cut between each ravioli. Place 1-inch apart on cookie sheets. Repeat with the remaining flour, dough sheet, and filling. Brush the ravioli with the remaining melted butter.

Bake until golden brown, 9-14 minutes.

Meanwhile, in a medium-sized bowl, beat the heavy cream and salt with an electric mixer on high speed until soft peaks form. Beat in 2 tablespoons of the caramel syrup until stiff peaks form. Transfer to a serving bowl, cover, and refrigerate.

Remove the ravioli from the oven. Sprinkle the ravioli with 2 tablespoons cinnamon sugar and turn. Sprinkle with the remaining cinnamon sugar.

To serve, place 2 ravioli on each of 12 dessert plates. Drizzle each serving with a scant teaspoon of the caramel syrup and sprinkle with reserved chopped pecans. With a spoon, swirl the remaining caramel syrup into the bowl of whipped cream. Serve warm ravioli with whipped cream. 

Nutritional Facts

Total Fat
6g
9%
Sugar
6g
7%
Saturated Fat
2g
8%
Cholesterol
12mg
4%
Carbohydrate, by difference
22g
17%
Protein
4g
9%
Vitamin A, RAE
95µg
14%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
45mg
5%
Choline, total
5mg
1%
Fiber, total dietary
2g
8%
Fluoride, F
1µg
0%
Folate, total
36µg
9%
Iron, Fe
2mg
11%
Magnesium, Mg
15mg
5%
Niacin
2mg
14%
Phosphorus, P
63mg
9%
Selenium, Se
5µg
9%
Sodium, Na
188mg
13%
Water
26g
1%
Zinc, Zn
1mg
13%

Pumpkin Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Pumpkin Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.