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Pumpkin Ravioli with Salted Caramel Whipped Cream


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.


  • 4 Tablespoons unsalted butter, melted
  • Two 3-ounce packages cream cheese, softened
  • 1/2 Cup canned pumpkin
  • 1 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


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.