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Pampered Chef Caramel Banana Ravioli

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“Here's a recipe that was in the Pampered Chef catalog. Looks complicated because it seems to have a lot of steps but is acutally very easy!”
24 ravioli

Ingredients Nutrition

  • 2 firm medium bananas
  • 24 milk chocolate-covered caramel candies, unwrapped (3 rolls, 1.7 oz each, 24 pieces total)
  • 2 (8 ounce) packagesrefrigerated crescent rolls, with no seams (see Cook's Tip)
  • 1 tablespoon sugar
  • 13 cup caramel sauce


  1. Preheat oven to 400°F (200°C).
  2. Lightly brush Large Bar Pan with vegetable oil.
  3. Using Santoku Knife, slice bananas diagonally into twenty-four 1/4-inch-thick (6-mm) slices.
  4. Cut caramels in half.
  5. 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.).
  6. Arrange banana slices over dough in four rows of six each, spacing 3/4 inches (2 cm) apart.
  7. Top each banana slice with two caramel halves.
  8. Unroll remaining dough directly over filling, matching edges and shaping to fit.
  9. Press firmly around filling to seal; pinch together any tears.
  10. Using Pastry Cutter fitted with fluted wheel, trim and discard edges of dough; cut into 24 ravioli. Using Mini-Serving Spatula, separate ravioli over pan.
  11. Add sugar to Flour/Sugar Shaker; sprinkle over ravioli. Bake 10–12 minutes or until golden brown.
  12. Remove ravioli to Stackable Cooling Rack; cool 2 minutes. Place on serving plates; drizzle with sauce.

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