Pumpkin Ravioli with Salted Whipped Cream

By á-44113

Pillsbury Bake-Off Recipe Winner

Ingredients

• 4 Tbsp Butter, melted
• 2 packages (3 oz each) cream cheese, softened
• 1/2 cup canned pumpkin
• 1 egg yolk
• 1/2 tsp pure vanilla extract
• 1/4 cup sugar
• 5 Tbsp all purpose flour
• 1/2 tsp pumpkin pie spice
• 1/3 cup chopped pecans, finely chopped
• 2 cans Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet
• 1 cup heavy whipping cream
• 1/8 tsp salt
• 5 Tbsp Hershey's Caramel syrup
• 4 Tbsp Cinnamon Sugar

Preparation

Step 1

1. Heat oven to 375 degrees. Brush 2 large cookie sheets with 2 Tbsp of the melted butter. In a large bowl, beat cream cheese & pumpkin with electric mixer on medium speed, about 1 minute or until smooth. Add egg yolk, vanilla, sugar, 3 Tbsp of the flour & pumpkin pie spice; beat on low speed until blended. Reserve 4 tsp of the pecans, set aside. Stir remaining pecans into pumpkin mixture.

2. Lightly sprinkle work surface with 1 Tbsp of the flour. Unroll 1 can of dough on floured surface with one short side facing you. Press dough into 14 by 12 inch rectangle. With pairing knife, lightly score the dough in half horizontally. Lightly score bottom half of dough into 12 squares (3 x 2 1/4 inch each). Spoon heaping tablespoon of pumpkin filling onto center of each square. Gently lift & position un-scored 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 a toothpick, poke small hole in top of each ravioli. Using a pizza cutter or sharp knife, cut between each ravioli; place one inch apart on cookie sheets. Repeat with remaining one tablespoon flour, dough sheet & filling. Brush ravioli with remaining 2 Tbsp melted butter.

3. Bake 9-14 minutes or until golden brown.

4. Meanwhile, in medium bowl, beat whipping cream & salt with electric mixing on high speed until soft peaks form. Beat in 2 Tbsp of caramel syrup until stiff peaks form. Transfer to serving bowl; cover & refrigerate.

5. Remove ravioli from oven. Sprinkle ravioli with 2 Tbsp 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 tsp of the caramel syrup; sprinkle with reserved chopped pecans. With spoon, swirl remaining 1 Tbsp caramel syrup into bowl of whipped cream. Serve warm ravioli with whipped cream.