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Turtle Ravioli Caramel Chocolate

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“The idea for this recipe came from the Pampered Chef catalog, they had a banana carmel ravioli. I don't care for banana's in anyother way than the way they grow on trees but thought it would be tasty using pecans instead for a turtle ravioli. Here's what I came up with.”
24 ravioli

Ingredients Nutrition

  • 12 cup pecans, coarsly chopped-approx
  • 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
  • 1 tablespoon powdered sugar
  • 13 cup caramel sauce


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

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