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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Banana Ravioli Recipe

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This recipe for Banana Ravioli is from Our Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
.2 firm medium bananas
3 rolls milk chocolate-covered chewy caramels, unwrapped (think Rolos 24 pieces total)
2 pkg (8 oz each) refrigerated crescent rolls with no seams

If you cannot find the rolls with no seams you can use the regular but then you have to pinch the seams together

1 tbsp sugar
1/3 cup Caramel Sauce

1/3 cup Chocolate Sauce
Directions:
Directions:
.

Preheat oven to 400°F. Lightly brush a large bar pan or cookie sheet with vegetable oil. Slice bananas diagonally into twenty-four 1/4-inch-thick 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 in. 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, then separate over the pan. Sprinkle sugar over the raviolis. Bake 10–12 minutes or until golden brown. Remove ravioli to cooling rack; cool 2 minutes then drizzle with caramel and chocolate sauce...
Number Of Servings:
Number Of Servings:
.24
Preparation Time:
Preparation Time:
.30

 

 

 

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