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Pumpkin Ravioli With Salted Caramel Whipped Cream

Pumpkin Ravioli With Salted Caramel Whipped Cream


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Heat oven to 375 degrees F.

Brush 2 large cookie sheets with 2 tablespoons of the melted butter.

In large bowl, beat cream cheese and pumpkin with electric mixer on medium speed about 1 minute or until smooth. Add egg yolk, vanilla, sugar, 3 tablespoons of the flour and pumpkin pie spice; beat on low speed until blended. Reserve 4 teaspoons of the pecans; set aside. Stir remaining pecans into pumpkin mixture.

Lightly sprinkle work surface with 1 tablespoon of flour. Unroll 1 can of dough on floured surface with 1 short side facing you. Press dough into 14x12-inch rectangle. With paring knife, lightly score the dough in half horizontally. Lightly score bottom half of dough into 12 squares (3x2 1/4-inch each).

Spoon heaping tablespoon of the pumpkin filling onto center of each square. Gently lift and position unscored 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 toothpick, poke small hole in top of each ravioli. Using a pizza cutter or sharp knife, cut between each ravioli; place 1 inch apart on cookie sheets. Repeat with remaining 1 tablespoon flour, dough sheet and filling. Brush ravioli with remaining 2 tablespoons melted butter.

Bake 9 to 14 minutes or until golden brown.

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

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

To serve, place 2 ravioli on each of 12 dessert plates. Drizzle each serving with scant teaspoon of the caramel syrup; sprinkle with reserved chopped pecans. With spoon, swirl remaining 1 tablespoon caramel syrup into bowl of whipped cream. Serve warm ravioli with whipped cream.


Bake-Off recipe: Pumpkin ravioli dessert wins big bucks

Christina Verrelli, a 43-year-old Main Line, Pa., mom, reshaped an old-fashioned pumpkin pie into an trendy “ravioli” dessert with a salted caramel whipped cream topping to win the 45th Pillsbury Bake-Off and $1 million last week.

For her prize-winning recipe, Verrelli channelled the memory of rolling out dough like her grandmother used to do.

The dough in this case, is a Pillsbury product, the crescent roll dough in sheet form. Verrelli covered it with pumpkin and spices, added another layer of dough on top and cut it into ravioli, for something different.

Verrelli knew she wanted a dipping sauce because one of her favorite desserts is doughnuts dipped in chocolate. But the chocolate was too heavy. She knew salted caramel was a popular trend, but it was too heavy, too. So she drizzled a little caramel syrup in whipped cream and added a sprinkle of pecans.

PUMPKIN RAVIOLI WITH SALTED CARAMEL WHIPPED CREAM

Makes 12 servings.

4 tablespoons butter, melted, divided use

2 packages (3 ounces each) cream cheese, softened

1/2 cup canned pumpkin (not pie filling)

5 tablespoons flour, divided use

1/2 teaspoon pumpkin pie spice

1/3 cup pecans, finely chopped

2 cans refrigerated crescent roll dough (seamless sheets)

5 tablespoons caramel syrup, divided use

4 tablespoons cinnamon sugar

To prepare oven, cookie sheets: Preheat oven to 375 degrees. Brush 2 large cookie sheets with 2 tablespoons melted butter. Set aside.

To make pumpkin mixture: In large bowl, beat cream cheese and pumpkin with electric mixer on medium speed for 1 minute or until smooth. Add egg yolk, vanilla, sugar, 3 tablespoons flour and pumpkin pie spice. Beat on low speed until blended. Reserve 4 teaspoons pecans. Set aside. Stir remaining pecans into pumpkin mixture.

To prepare dough: Lightly sprinkle work surface with 1 tablespoon flour. Unroll 1 can of dough on floured surface with short side facing you. Press dough into 14-by-12-inch rectangle. Using paring knife, lightly score dough in half horizontally. Lightly score bottom half of dough into 12 (3-by-2-1/4-inch) squares.

To fill dough: Spoon heaping tablespoon of pumpkin filling onto center of each square. Gently lift and position unscored half of dough over filling. Starting at top folded edge, press handle of wood spoon firmly between mounds and along edges of pumpkin filling to seal. Using toothpick, poke small hole in top of each ravioli. Using pizza cutter or sharp knife, cut between each ravioli. Place 1 inch apart on prepared cookie sheets. Repeat with remaining 1 tablespoon flour, dough sheet and filling.

To bake ravioli: Brush ravioli with remaining 2 tablespoons melted butter. Bake for 9 to 14 minutes or until golden brown.

To prepare cream: Meanwhile, in medium bowl, beat cream and salt with electric mixer on high speed until soft peaks form. Beat in 2 tablespoons caramel syrup until stiff peaks form. Transfer to serving bowl. Cover. Refrigerate.

To serve: Remove ravioli from oven. Sprinkle ravioli with 2 tablespoons cinnamon sugar. Turn over. Sprinkle with remaining cinnamon sugar. Place 2 ravioli on each of 12 dessert plates. Drizzle each serving with scant teaspoon caramel syrup. Sprinkle with reserved chopped pecans. Using spoon, swirl remaining 1 tablespoon caramel syrup into bowl of whipped cream. Serve warm ravioli with whipped cream.

Nutrition information: One serving provides 380 calories, 25 grams fat (13 grams saturated fat), 440 milligrams sodium, 35 grams carbohydrates, 4 grams protein, 70 milligrams cholesterol, 1 gram dietary fiber.


Bake-Off recipe: Pumpkin ravioli dessert wins big bucks

Christina Verrelli, a 43-year-old Main Line, Pa., mom, reshaped an old-fashioned pumpkin pie into an trendy “ravioli” dessert with a salted caramel whipped cream topping to win the 45th Pillsbury Bake-Off and $1 million last week.

For her prize-winning recipe, Verrelli channelled the memory of rolling out dough like her grandmother used to do.

The dough in this case, is a Pillsbury product, the crescent roll dough in sheet form. Verrelli covered it with pumpkin and spices, added another layer of dough on top and cut it into ravioli, for something different.

Verrelli knew she wanted a dipping sauce because one of her favorite desserts is doughnuts dipped in chocolate. But the chocolate was too heavy. She knew salted caramel was a popular trend, but it was too heavy, too. So she drizzled a little caramel syrup in whipped cream and added a sprinkle of pecans.

PUMPKIN RAVIOLI WITH SALTED CARAMEL WHIPPED CREAM

Makes 12 servings.

4 tablespoons butter, melted, divided use

2 packages (3 ounces each) cream cheese, softened

1/2 cup canned pumpkin (not pie filling)

5 tablespoons flour, divided use

1/2 teaspoon pumpkin pie spice

1/3 cup pecans, finely chopped

2 cans refrigerated crescent roll dough (seamless sheets)

5 tablespoons caramel syrup, divided use

4 tablespoons cinnamon sugar

To prepare oven, cookie sheets: Preheat oven to 375 degrees. Brush 2 large cookie sheets with 2 tablespoons melted butter. Set aside.

To make pumpkin mixture: In large bowl, beat cream cheese and pumpkin with electric mixer on medium speed for 1 minute or until smooth. Add egg yolk, vanilla, sugar, 3 tablespoons flour and pumpkin pie spice. Beat on low speed until blended. Reserve 4 teaspoons pecans. Set aside. Stir remaining pecans into pumpkin mixture.

To prepare dough: Lightly sprinkle work surface with 1 tablespoon flour. Unroll 1 can of dough on floured surface with short side facing you. Press dough into 14-by-12-inch rectangle. Using paring knife, lightly score dough in half horizontally. Lightly score bottom half of dough into 12 (3-by-2-1/4-inch) squares.

To fill dough: Spoon heaping tablespoon of pumpkin filling onto center of each square. Gently lift and position unscored half of dough over filling. Starting at top folded edge, press handle of wood spoon firmly between mounds and along edges of pumpkin filling to seal. Using toothpick, poke small hole in top of each ravioli. Using pizza cutter or sharp knife, cut between each ravioli. Place 1 inch apart on prepared cookie sheets. Repeat with remaining 1 tablespoon flour, dough sheet and filling.

To bake ravioli: Brush ravioli with remaining 2 tablespoons melted butter. Bake for 9 to 14 minutes or until golden brown.

To prepare cream: Meanwhile, in medium bowl, beat cream and salt with electric mixer on high speed until soft peaks form. Beat in 2 tablespoons caramel syrup until stiff peaks form. Transfer to serving bowl. Cover. Refrigerate.

To serve: Remove ravioli from oven. Sprinkle ravioli with 2 tablespoons cinnamon sugar. Turn over. Sprinkle with remaining cinnamon sugar. Place 2 ravioli on each of 12 dessert plates. Drizzle each serving with scant teaspoon caramel syrup. Sprinkle with reserved chopped pecans. Using spoon, swirl remaining 1 tablespoon caramel syrup into bowl of whipped cream. Serve warm ravioli with whipped cream.

Nutrition information: One serving provides 380 calories, 25 grams fat (13 grams saturated fat), 440 milligrams sodium, 35 grams carbohydrates, 4 grams protein, 70 milligrams cholesterol, 1 gram dietary fiber.


Bake-Off recipe: Pumpkin ravioli dessert wins big bucks

Christina Verrelli, a 43-year-old Main Line, Pa., mom, reshaped an old-fashioned pumpkin pie into an trendy “ravioli” dessert with a salted caramel whipped cream topping to win the 45th Pillsbury Bake-Off and $1 million last week.

For her prize-winning recipe, Verrelli channelled the memory of rolling out dough like her grandmother used to do.

The dough in this case, is a Pillsbury product, the crescent roll dough in sheet form. Verrelli covered it with pumpkin and spices, added another layer of dough on top and cut it into ravioli, for something different.

Verrelli knew she wanted a dipping sauce because one of her favorite desserts is doughnuts dipped in chocolate. But the chocolate was too heavy. She knew salted caramel was a popular trend, but it was too heavy, too. So she drizzled a little caramel syrup in whipped cream and added a sprinkle of pecans.

PUMPKIN RAVIOLI WITH SALTED CARAMEL WHIPPED CREAM

Makes 12 servings.

4 tablespoons butter, melted, divided use

2 packages (3 ounces each) cream cheese, softened

1/2 cup canned pumpkin (not pie filling)

5 tablespoons flour, divided use

1/2 teaspoon pumpkin pie spice

1/3 cup pecans, finely chopped

2 cans refrigerated crescent roll dough (seamless sheets)

5 tablespoons caramel syrup, divided use

4 tablespoons cinnamon sugar

To prepare oven, cookie sheets: Preheat oven to 375 degrees. Brush 2 large cookie sheets with 2 tablespoons melted butter. Set aside.

To make pumpkin mixture: In large bowl, beat cream cheese and pumpkin with electric mixer on medium speed for 1 minute or until smooth. Add egg yolk, vanilla, sugar, 3 tablespoons flour and pumpkin pie spice. Beat on low speed until blended. Reserve 4 teaspoons pecans. Set aside. Stir remaining pecans into pumpkin mixture.

To prepare dough: Lightly sprinkle work surface with 1 tablespoon flour. Unroll 1 can of dough on floured surface with short side facing you. Press dough into 14-by-12-inch rectangle. Using paring knife, lightly score dough in half horizontally. Lightly score bottom half of dough into 12 (3-by-2-1/4-inch) squares.

To fill dough: Spoon heaping tablespoon of pumpkin filling onto center of each square. Gently lift and position unscored half of dough over filling. Starting at top folded edge, press handle of wood spoon firmly between mounds and along edges of pumpkin filling to seal. Using toothpick, poke small hole in top of each ravioli. Using pizza cutter or sharp knife, cut between each ravioli. Place 1 inch apart on prepared cookie sheets. Repeat with remaining 1 tablespoon flour, dough sheet and filling.

To bake ravioli: Brush ravioli with remaining 2 tablespoons melted butter. Bake for 9 to 14 minutes or until golden brown.

To prepare cream: Meanwhile, in medium bowl, beat cream and salt with electric mixer on high speed until soft peaks form. Beat in 2 tablespoons caramel syrup until stiff peaks form. Transfer to serving bowl. Cover. Refrigerate.

To serve: Remove ravioli from oven. Sprinkle ravioli with 2 tablespoons cinnamon sugar. Turn over. Sprinkle with remaining cinnamon sugar. Place 2 ravioli on each of 12 dessert plates. Drizzle each serving with scant teaspoon caramel syrup. Sprinkle with reserved chopped pecans. Using spoon, swirl remaining 1 tablespoon caramel syrup into bowl of whipped cream. Serve warm ravioli with whipped cream.

Nutrition information: One serving provides 380 calories, 25 grams fat (13 grams saturated fat), 440 milligrams sodium, 35 grams carbohydrates, 4 grams protein, 70 milligrams cholesterol, 1 gram dietary fiber.


Bake-Off recipe: Pumpkin ravioli dessert wins big bucks

Christina Verrelli, a 43-year-old Main Line, Pa., mom, reshaped an old-fashioned pumpkin pie into an trendy “ravioli” dessert with a salted caramel whipped cream topping to win the 45th Pillsbury Bake-Off and $1 million last week.

For her prize-winning recipe, Verrelli channelled the memory of rolling out dough like her grandmother used to do.

The dough in this case, is a Pillsbury product, the crescent roll dough in sheet form. Verrelli covered it with pumpkin and spices, added another layer of dough on top and cut it into ravioli, for something different.

Verrelli knew she wanted a dipping sauce because one of her favorite desserts is doughnuts dipped in chocolate. But the chocolate was too heavy. She knew salted caramel was a popular trend, but it was too heavy, too. So she drizzled a little caramel syrup in whipped cream and added a sprinkle of pecans.

PUMPKIN RAVIOLI WITH SALTED CARAMEL WHIPPED CREAM

Makes 12 servings.

4 tablespoons butter, melted, divided use

2 packages (3 ounces each) cream cheese, softened

1/2 cup canned pumpkin (not pie filling)

5 tablespoons flour, divided use

1/2 teaspoon pumpkin pie spice

1/3 cup pecans, finely chopped

2 cans refrigerated crescent roll dough (seamless sheets)

5 tablespoons caramel syrup, divided use

4 tablespoons cinnamon sugar

To prepare oven, cookie sheets: Preheat oven to 375 degrees. Brush 2 large cookie sheets with 2 tablespoons melted butter. Set aside.

To make pumpkin mixture: In large bowl, beat cream cheese and pumpkin with electric mixer on medium speed for 1 minute or until smooth. Add egg yolk, vanilla, sugar, 3 tablespoons flour and pumpkin pie spice. Beat on low speed until blended. Reserve 4 teaspoons pecans. Set aside. Stir remaining pecans into pumpkin mixture.

To prepare dough: Lightly sprinkle work surface with 1 tablespoon flour. Unroll 1 can of dough on floured surface with short side facing you. Press dough into 14-by-12-inch rectangle. Using paring knife, lightly score dough in half horizontally. Lightly score bottom half of dough into 12 (3-by-2-1/4-inch) squares.

To fill dough: Spoon heaping tablespoon of pumpkin filling onto center of each square. Gently lift and position unscored half of dough over filling. Starting at top folded edge, press handle of wood spoon firmly between mounds and along edges of pumpkin filling to seal. Using toothpick, poke small hole in top of each ravioli. Using pizza cutter or sharp knife, cut between each ravioli. Place 1 inch apart on prepared cookie sheets. Repeat with remaining 1 tablespoon flour, dough sheet and filling.

To bake ravioli: Brush ravioli with remaining 2 tablespoons melted butter. Bake for 9 to 14 minutes or until golden brown.

To prepare cream: Meanwhile, in medium bowl, beat cream and salt with electric mixer on high speed until soft peaks form. Beat in 2 tablespoons caramel syrup until stiff peaks form. Transfer to serving bowl. Cover. Refrigerate.

To serve: Remove ravioli from oven. Sprinkle ravioli with 2 tablespoons cinnamon sugar. Turn over. Sprinkle with remaining cinnamon sugar. Place 2 ravioli on each of 12 dessert plates. Drizzle each serving with scant teaspoon caramel syrup. Sprinkle with reserved chopped pecans. Using spoon, swirl remaining 1 tablespoon caramel syrup into bowl of whipped cream. Serve warm ravioli with whipped cream.

Nutrition information: One serving provides 380 calories, 25 grams fat (13 grams saturated fat), 440 milligrams sodium, 35 grams carbohydrates, 4 grams protein, 70 milligrams cholesterol, 1 gram dietary fiber.


Bake-Off recipe: Pumpkin ravioli dessert wins big bucks

Christina Verrelli, a 43-year-old Main Line, Pa., mom, reshaped an old-fashioned pumpkin pie into an trendy “ravioli” dessert with a salted caramel whipped cream topping to win the 45th Pillsbury Bake-Off and $1 million last week.

For her prize-winning recipe, Verrelli channelled the memory of rolling out dough like her grandmother used to do.

The dough in this case, is a Pillsbury product, the crescent roll dough in sheet form. Verrelli covered it with pumpkin and spices, added another layer of dough on top and cut it into ravioli, for something different.

Verrelli knew she wanted a dipping sauce because one of her favorite desserts is doughnuts dipped in chocolate. But the chocolate was too heavy. She knew salted caramel was a popular trend, but it was too heavy, too. So she drizzled a little caramel syrup in whipped cream and added a sprinkle of pecans.

PUMPKIN RAVIOLI WITH SALTED CARAMEL WHIPPED CREAM

Makes 12 servings.

4 tablespoons butter, melted, divided use

2 packages (3 ounces each) cream cheese, softened

1/2 cup canned pumpkin (not pie filling)

5 tablespoons flour, divided use

1/2 teaspoon pumpkin pie spice

1/3 cup pecans, finely chopped

2 cans refrigerated crescent roll dough (seamless sheets)

5 tablespoons caramel syrup, divided use

4 tablespoons cinnamon sugar

To prepare oven, cookie sheets: Preheat oven to 375 degrees. Brush 2 large cookie sheets with 2 tablespoons melted butter. Set aside.

To make pumpkin mixture: In large bowl, beat cream cheese and pumpkin with electric mixer on medium speed for 1 minute or until smooth. Add egg yolk, vanilla, sugar, 3 tablespoons flour and pumpkin pie spice. Beat on low speed until blended. Reserve 4 teaspoons pecans. Set aside. Stir remaining pecans into pumpkin mixture.

To prepare dough: Lightly sprinkle work surface with 1 tablespoon flour. Unroll 1 can of dough on floured surface with short side facing you. Press dough into 14-by-12-inch rectangle. Using paring knife, lightly score dough in half horizontally. Lightly score bottom half of dough into 12 (3-by-2-1/4-inch) squares.

To fill dough: Spoon heaping tablespoon of pumpkin filling onto center of each square. Gently lift and position unscored half of dough over filling. Starting at top folded edge, press handle of wood spoon firmly between mounds and along edges of pumpkin filling to seal. Using toothpick, poke small hole in top of each ravioli. Using pizza cutter or sharp knife, cut between each ravioli. Place 1 inch apart on prepared cookie sheets. Repeat with remaining 1 tablespoon flour, dough sheet and filling.

To bake ravioli: Brush ravioli with remaining 2 tablespoons melted butter. Bake for 9 to 14 minutes or until golden brown.

To prepare cream: Meanwhile, in medium bowl, beat cream and salt with electric mixer on high speed until soft peaks form. Beat in 2 tablespoons caramel syrup until stiff peaks form. Transfer to serving bowl. Cover. Refrigerate.

To serve: Remove ravioli from oven. Sprinkle ravioli with 2 tablespoons cinnamon sugar. Turn over. Sprinkle with remaining cinnamon sugar. Place 2 ravioli on each of 12 dessert plates. Drizzle each serving with scant teaspoon caramel syrup. Sprinkle with reserved chopped pecans. Using spoon, swirl remaining 1 tablespoon caramel syrup into bowl of whipped cream. Serve warm ravioli with whipped cream.

Nutrition information: One serving provides 380 calories, 25 grams fat (13 grams saturated fat), 440 milligrams sodium, 35 grams carbohydrates, 4 grams protein, 70 milligrams cholesterol, 1 gram dietary fiber.


Bake-Off recipe: Pumpkin ravioli dessert wins big bucks

Christina Verrelli, a 43-year-old Main Line, Pa., mom, reshaped an old-fashioned pumpkin pie into an trendy “ravioli” dessert with a salted caramel whipped cream topping to win the 45th Pillsbury Bake-Off and $1 million last week.

For her prize-winning recipe, Verrelli channelled the memory of rolling out dough like her grandmother used to do.

The dough in this case, is a Pillsbury product, the crescent roll dough in sheet form. Verrelli covered it with pumpkin and spices, added another layer of dough on top and cut it into ravioli, for something different.

Verrelli knew she wanted a dipping sauce because one of her favorite desserts is doughnuts dipped in chocolate. But the chocolate was too heavy. She knew salted caramel was a popular trend, but it was too heavy, too. So she drizzled a little caramel syrup in whipped cream and added a sprinkle of pecans.

PUMPKIN RAVIOLI WITH SALTED CARAMEL WHIPPED CREAM

Makes 12 servings.

4 tablespoons butter, melted, divided use

2 packages (3 ounces each) cream cheese, softened

1/2 cup canned pumpkin (not pie filling)

5 tablespoons flour, divided use

1/2 teaspoon pumpkin pie spice

1/3 cup pecans, finely chopped

2 cans refrigerated crescent roll dough (seamless sheets)

5 tablespoons caramel syrup, divided use

4 tablespoons cinnamon sugar

To prepare oven, cookie sheets: Preheat oven to 375 degrees. Brush 2 large cookie sheets with 2 tablespoons melted butter. Set aside.

To make pumpkin mixture: In large bowl, beat cream cheese and pumpkin with electric mixer on medium speed for 1 minute or until smooth. Add egg yolk, vanilla, sugar, 3 tablespoons flour and pumpkin pie spice. Beat on low speed until blended. Reserve 4 teaspoons pecans. Set aside. Stir remaining pecans into pumpkin mixture.

To prepare dough: Lightly sprinkle work surface with 1 tablespoon flour. Unroll 1 can of dough on floured surface with short side facing you. Press dough into 14-by-12-inch rectangle. Using paring knife, lightly score dough in half horizontally. Lightly score bottom half of dough into 12 (3-by-2-1/4-inch) squares.

To fill dough: Spoon heaping tablespoon of pumpkin filling onto center of each square. Gently lift and position unscored half of dough over filling. Starting at top folded edge, press handle of wood spoon firmly between mounds and along edges of pumpkin filling to seal. Using toothpick, poke small hole in top of each ravioli. Using pizza cutter or sharp knife, cut between each ravioli. Place 1 inch apart on prepared cookie sheets. Repeat with remaining 1 tablespoon flour, dough sheet and filling.

To bake ravioli: Brush ravioli with remaining 2 tablespoons melted butter. Bake for 9 to 14 minutes or until golden brown.

To prepare cream: Meanwhile, in medium bowl, beat cream and salt with electric mixer on high speed until soft peaks form. Beat in 2 tablespoons caramel syrup until stiff peaks form. Transfer to serving bowl. Cover. Refrigerate.

To serve: Remove ravioli from oven. Sprinkle ravioli with 2 tablespoons cinnamon sugar. Turn over. Sprinkle with remaining cinnamon sugar. Place 2 ravioli on each of 12 dessert plates. Drizzle each serving with scant teaspoon caramel syrup. Sprinkle with reserved chopped pecans. Using spoon, swirl remaining 1 tablespoon caramel syrup into bowl of whipped cream. Serve warm ravioli with whipped cream.

Nutrition information: One serving provides 380 calories, 25 grams fat (13 grams saturated fat), 440 milligrams sodium, 35 grams carbohydrates, 4 grams protein, 70 milligrams cholesterol, 1 gram dietary fiber.


Bake-Off recipe: Pumpkin ravioli dessert wins big bucks

Christina Verrelli, a 43-year-old Main Line, Pa., mom, reshaped an old-fashioned pumpkin pie into an trendy “ravioli” dessert with a salted caramel whipped cream topping to win the 45th Pillsbury Bake-Off and $1 million last week.

For her prize-winning recipe, Verrelli channelled the memory of rolling out dough like her grandmother used to do.

The dough in this case, is a Pillsbury product, the crescent roll dough in sheet form. Verrelli covered it with pumpkin and spices, added another layer of dough on top and cut it into ravioli, for something different.

Verrelli knew she wanted a dipping sauce because one of her favorite desserts is doughnuts dipped in chocolate. But the chocolate was too heavy. She knew salted caramel was a popular trend, but it was too heavy, too. So she drizzled a little caramel syrup in whipped cream and added a sprinkle of pecans.

PUMPKIN RAVIOLI WITH SALTED CARAMEL WHIPPED CREAM

Makes 12 servings.

4 tablespoons butter, melted, divided use

2 packages (3 ounces each) cream cheese, softened

1/2 cup canned pumpkin (not pie filling)

5 tablespoons flour, divided use

1/2 teaspoon pumpkin pie spice

1/3 cup pecans, finely chopped

2 cans refrigerated crescent roll dough (seamless sheets)

5 tablespoons caramel syrup, divided use

4 tablespoons cinnamon sugar

To prepare oven, cookie sheets: Preheat oven to 375 degrees. Brush 2 large cookie sheets with 2 tablespoons melted butter. Set aside.

To make pumpkin mixture: In large bowl, beat cream cheese and pumpkin with electric mixer on medium speed for 1 minute or until smooth. Add egg yolk, vanilla, sugar, 3 tablespoons flour and pumpkin pie spice. Beat on low speed until blended. Reserve 4 teaspoons pecans. Set aside. Stir remaining pecans into pumpkin mixture.

To prepare dough: Lightly sprinkle work surface with 1 tablespoon flour. Unroll 1 can of dough on floured surface with short side facing you. Press dough into 14-by-12-inch rectangle. Using paring knife, lightly score dough in half horizontally. Lightly score bottom half of dough into 12 (3-by-2-1/4-inch) squares.

To fill dough: Spoon heaping tablespoon of pumpkin filling onto center of each square. Gently lift and position unscored half of dough over filling. Starting at top folded edge, press handle of wood spoon firmly between mounds and along edges of pumpkin filling to seal. Using toothpick, poke small hole in top of each ravioli. Using pizza cutter or sharp knife, cut between each ravioli. Place 1 inch apart on prepared cookie sheets. Repeat with remaining 1 tablespoon flour, dough sheet and filling.

To bake ravioli: Brush ravioli with remaining 2 tablespoons melted butter. Bake for 9 to 14 minutes or until golden brown.

To prepare cream: Meanwhile, in medium bowl, beat cream and salt with electric mixer on high speed until soft peaks form. Beat in 2 tablespoons caramel syrup until stiff peaks form. Transfer to serving bowl. Cover. Refrigerate.

To serve: Remove ravioli from oven. Sprinkle ravioli with 2 tablespoons cinnamon sugar. Turn over. Sprinkle with remaining cinnamon sugar. Place 2 ravioli on each of 12 dessert plates. Drizzle each serving with scant teaspoon caramel syrup. Sprinkle with reserved chopped pecans. Using spoon, swirl remaining 1 tablespoon caramel syrup into bowl of whipped cream. Serve warm ravioli with whipped cream.

Nutrition information: One serving provides 380 calories, 25 grams fat (13 grams saturated fat), 440 milligrams sodium, 35 grams carbohydrates, 4 grams protein, 70 milligrams cholesterol, 1 gram dietary fiber.


Bake-Off recipe: Pumpkin ravioli dessert wins big bucks

Christina Verrelli, a 43-year-old Main Line, Pa., mom, reshaped an old-fashioned pumpkin pie into an trendy “ravioli” dessert with a salted caramel whipped cream topping to win the 45th Pillsbury Bake-Off and $1 million last week.

For her prize-winning recipe, Verrelli channelled the memory of rolling out dough like her grandmother used to do.

The dough in this case, is a Pillsbury product, the crescent roll dough in sheet form. Verrelli covered it with pumpkin and spices, added another layer of dough on top and cut it into ravioli, for something different.

Verrelli knew she wanted a dipping sauce because one of her favorite desserts is doughnuts dipped in chocolate. But the chocolate was too heavy. She knew salted caramel was a popular trend, but it was too heavy, too. So she drizzled a little caramel syrup in whipped cream and added a sprinkle of pecans.

PUMPKIN RAVIOLI WITH SALTED CARAMEL WHIPPED CREAM

Makes 12 servings.

4 tablespoons butter, melted, divided use

2 packages (3 ounces each) cream cheese, softened

1/2 cup canned pumpkin (not pie filling)

5 tablespoons flour, divided use

1/2 teaspoon pumpkin pie spice

1/3 cup pecans, finely chopped

2 cans refrigerated crescent roll dough (seamless sheets)

5 tablespoons caramel syrup, divided use

4 tablespoons cinnamon sugar

To prepare oven, cookie sheets: Preheat oven to 375 degrees. Brush 2 large cookie sheets with 2 tablespoons melted butter. Set aside.

To make pumpkin mixture: In large bowl, beat cream cheese and pumpkin with electric mixer on medium speed for 1 minute or until smooth. Add egg yolk, vanilla, sugar, 3 tablespoons flour and pumpkin pie spice. Beat on low speed until blended. Reserve 4 teaspoons pecans. Set aside. Stir remaining pecans into pumpkin mixture.

To prepare dough: Lightly sprinkle work surface with 1 tablespoon flour. Unroll 1 can of dough on floured surface with short side facing you. Press dough into 14-by-12-inch rectangle. Using paring knife, lightly score dough in half horizontally. Lightly score bottom half of dough into 12 (3-by-2-1/4-inch) squares.

To fill dough: Spoon heaping tablespoon of pumpkin filling onto center of each square. Gently lift and position unscored half of dough over filling. Starting at top folded edge, press handle of wood spoon firmly between mounds and along edges of pumpkin filling to seal. Using toothpick, poke small hole in top of each ravioli. Using pizza cutter or sharp knife, cut between each ravioli. Place 1 inch apart on prepared cookie sheets. Repeat with remaining 1 tablespoon flour, dough sheet and filling.

To bake ravioli: Brush ravioli with remaining 2 tablespoons melted butter. Bake for 9 to 14 minutes or until golden brown.

To prepare cream: Meanwhile, in medium bowl, beat cream and salt with electric mixer on high speed until soft peaks form. Beat in 2 tablespoons caramel syrup until stiff peaks form. Transfer to serving bowl. Cover. Refrigerate.

To serve: Remove ravioli from oven. Sprinkle ravioli with 2 tablespoons cinnamon sugar. Turn over. Sprinkle with remaining cinnamon sugar. Place 2 ravioli on each of 12 dessert plates. Drizzle each serving with scant teaspoon caramel syrup. Sprinkle with reserved chopped pecans. Using spoon, swirl remaining 1 tablespoon caramel syrup into bowl of whipped cream. Serve warm ravioli with whipped cream.

Nutrition information: One serving provides 380 calories, 25 grams fat (13 grams saturated fat), 440 milligrams sodium, 35 grams carbohydrates, 4 grams protein, 70 milligrams cholesterol, 1 gram dietary fiber.


Bake-Off recipe: Pumpkin ravioli dessert wins big bucks

Christina Verrelli, a 43-year-old Main Line, Pa., mom, reshaped an old-fashioned pumpkin pie into an trendy “ravioli” dessert with a salted caramel whipped cream topping to win the 45th Pillsbury Bake-Off and $1 million last week.

For her prize-winning recipe, Verrelli channelled the memory of rolling out dough like her grandmother used to do.

The dough in this case, is a Pillsbury product, the crescent roll dough in sheet form. Verrelli covered it with pumpkin and spices, added another layer of dough on top and cut it into ravioli, for something different.

Verrelli knew she wanted a dipping sauce because one of her favorite desserts is doughnuts dipped in chocolate. But the chocolate was too heavy. She knew salted caramel was a popular trend, but it was too heavy, too. So she drizzled a little caramel syrup in whipped cream and added a sprinkle of pecans.

PUMPKIN RAVIOLI WITH SALTED CARAMEL WHIPPED CREAM

Makes 12 servings.

4 tablespoons butter, melted, divided use

2 packages (3 ounces each) cream cheese, softened

1/2 cup canned pumpkin (not pie filling)

5 tablespoons flour, divided use

1/2 teaspoon pumpkin pie spice

1/3 cup pecans, finely chopped

2 cans refrigerated crescent roll dough (seamless sheets)

5 tablespoons caramel syrup, divided use

4 tablespoons cinnamon sugar

To prepare oven, cookie sheets: Preheat oven to 375 degrees. Brush 2 large cookie sheets with 2 tablespoons melted butter. Set aside.

To make pumpkin mixture: In large bowl, beat cream cheese and pumpkin with electric mixer on medium speed for 1 minute or until smooth. Add egg yolk, vanilla, sugar, 3 tablespoons flour and pumpkin pie spice. Beat on low speed until blended. Reserve 4 teaspoons pecans. Set aside. Stir remaining pecans into pumpkin mixture.

To prepare dough: Lightly sprinkle work surface with 1 tablespoon flour. Unroll 1 can of dough on floured surface with short side facing you. Press dough into 14-by-12-inch rectangle. Using paring knife, lightly score dough in half horizontally. Lightly score bottom half of dough into 12 (3-by-2-1/4-inch) squares.

To fill dough: Spoon heaping tablespoon of pumpkin filling onto center of each square. Gently lift and position unscored half of dough over filling. Starting at top folded edge, press handle of wood spoon firmly between mounds and along edges of pumpkin filling to seal. Using toothpick, poke small hole in top of each ravioli. Using pizza cutter or sharp knife, cut between each ravioli. Place 1 inch apart on prepared cookie sheets. Repeat with remaining 1 tablespoon flour, dough sheet and filling.

To bake ravioli: Brush ravioli with remaining 2 tablespoons melted butter. Bake for 9 to 14 minutes or until golden brown.

To prepare cream: Meanwhile, in medium bowl, beat cream and salt with electric mixer on high speed until soft peaks form. Beat in 2 tablespoons caramel syrup until stiff peaks form. Transfer to serving bowl. Cover. Refrigerate.

To serve: Remove ravioli from oven. Sprinkle ravioli with 2 tablespoons cinnamon sugar. Turn over. Sprinkle with remaining cinnamon sugar. Place 2 ravioli on each of 12 dessert plates. Drizzle each serving with scant teaspoon caramel syrup. Sprinkle with reserved chopped pecans. Using spoon, swirl remaining 1 tablespoon caramel syrup into bowl of whipped cream. Serve warm ravioli with whipped cream.

Nutrition information: One serving provides 380 calories, 25 grams fat (13 grams saturated fat), 440 milligrams sodium, 35 grams carbohydrates, 4 grams protein, 70 milligrams cholesterol, 1 gram dietary fiber.


Bake-Off recipe: Pumpkin ravioli dessert wins big bucks

Christina Verrelli, a 43-year-old Main Line, Pa., mom, reshaped an old-fashioned pumpkin pie into an trendy “ravioli” dessert with a salted caramel whipped cream topping to win the 45th Pillsbury Bake-Off and $1 million last week.

For her prize-winning recipe, Verrelli channelled the memory of rolling out dough like her grandmother used to do.

The dough in this case, is a Pillsbury product, the crescent roll dough in sheet form. Verrelli covered it with pumpkin and spices, added another layer of dough on top and cut it into ravioli, for something different.

Verrelli knew she wanted a dipping sauce because one of her favorite desserts is doughnuts dipped in chocolate. But the chocolate was too heavy. She knew salted caramel was a popular trend, but it was too heavy, too. So she drizzled a little caramel syrup in whipped cream and added a sprinkle of pecans.

PUMPKIN RAVIOLI WITH SALTED CARAMEL WHIPPED CREAM

Makes 12 servings.

4 tablespoons butter, melted, divided use

2 packages (3 ounces each) cream cheese, softened

1/2 cup canned pumpkin (not pie filling)

5 tablespoons flour, divided use

1/2 teaspoon pumpkin pie spice

1/3 cup pecans, finely chopped

2 cans refrigerated crescent roll dough (seamless sheets)

5 tablespoons caramel syrup, divided use

4 tablespoons cinnamon sugar

To prepare oven, cookie sheets: Preheat oven to 375 degrees. Brush 2 large cookie sheets with 2 tablespoons melted butter. Set aside.

To make pumpkin mixture: In large bowl, beat cream cheese and pumpkin with electric mixer on medium speed for 1 minute or until smooth. Add egg yolk, vanilla, sugar, 3 tablespoons flour and pumpkin pie spice. Beat on low speed until blended. Reserve 4 teaspoons pecans. Set aside. Stir remaining pecans into pumpkin mixture.

To prepare dough: Lightly sprinkle work surface with 1 tablespoon flour. Unroll 1 can of dough on floured surface with short side facing you. Press dough into 14-by-12-inch rectangle. Using paring knife, lightly score dough in half horizontally. Lightly score bottom half of dough into 12 (3-by-2-1/4-inch) squares.

To fill dough: Spoon heaping tablespoon of pumpkin filling onto center of each square. Gently lift and position unscored half of dough over filling. Starting at top folded edge, press handle of wood spoon firmly between mounds and along edges of pumpkin filling to seal. Using toothpick, poke small hole in top of each ravioli. Using pizza cutter or sharp knife, cut between each ravioli. Place 1 inch apart on prepared cookie sheets. Repeat with remaining 1 tablespoon flour, dough sheet and filling.

To bake ravioli: Brush ravioli with remaining 2 tablespoons melted butter. Bake for 9 to 14 minutes or until golden brown.

To prepare cream: Meanwhile, in medium bowl, beat cream and salt with electric mixer on high speed until soft peaks form. Beat in 2 tablespoons caramel syrup until stiff peaks form. Transfer to serving bowl. Cover. Refrigerate.

To serve: Remove ravioli from oven. Sprinkle ravioli with 2 tablespoons cinnamon sugar. Turn over. Sprinkle with remaining cinnamon sugar. Place 2 ravioli on each of 12 dessert plates. Drizzle each serving with scant teaspoon caramel syrup. Sprinkle with reserved chopped pecans. Using spoon, swirl remaining 1 tablespoon caramel syrup into bowl of whipped cream. Serve warm ravioli with whipped cream.

Nutrition information: One serving provides 380 calories, 25 grams fat (13 grams saturated fat), 440 milligrams sodium, 35 grams carbohydrates, 4 grams protein, 70 milligrams cholesterol, 1 gram dietary fiber.