Congrats to Christina Verrelli of Devon, Pa., who was recently named the $1 million winner of the 45th Pillsbury Bake-Off, crowned by Martha Stewart in Orlando, Fla. during “The Martha Stewart Show,” which airs on the Hallmark Channel. Christina’s recipe was chosen over tens of thousands of entries! TGATP can’t wait to try this one.
Pumpkin Ravioli with Salted Caramel Whipped Cream
Yields 12 servings
INGREDIENTS
4 tablespoons butter, melted
2 (3-ounce packages) cream cheese, softened
½ cup canned pumpkin
1 egg yolk
½ teaspoon vanilla extract
¼ cup sugar
5 tablespoons flour
½ teaspoon 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 teaspoon salt
5 tablespoons caramel syrup
4 tablespoons cinnamon sugar
DIRECTIONS
1 Preheat oven to 375 degrees. Brush two cookie sheets with 2 tablespoons of melted butter. In 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 flour and pumpkin pie spice; beat on low until blended. Reserve 4 teaspoons of pecans; set aside. Stir remaining pecans into pumpkin mixture.
2 Lightly sprinkle work surface with 1 tablespoon flour. Unroll one can of dough on floured surface with short side facing you. Press dough into 14-by-12-inch rectangle. Lightly score dough in half horizontally. Lightly score bottom half of dough into 12 (3-by-2¼-inch) squares. Spoon heaping tablespoon of 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 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.
3 Bake 9-14 minutes or until golden brown. In medium bowl, beat whipping 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 and refrigerate. Remove ravioli from oven. Sprinkle ravioli with 2 tablespoons cinnamon sugar. Flip and sprinkle with remaining cinnamon sugar. To serve, place 2 ravioli on each plate. Drizzle with scant teaspoon caramel syrup; sprinkle with reserved chopped pecans. Swirl remaining 1 tablespoon caramel syrup into bowl of whipped cream. Serve warm ravioli with whipped cream.
