Pumpkin Ravioli with Salted Caramel Whipped Cream Dessert
These sweet dessert ravioli transform crescent dough into delicate pasta pockets filled with spiced pumpkin and cream cheese. The filling combines autumn flavors of pumpkin pie spice with vanilla and pecans, while the pastry bakes golden and crispy. Served warm with salted caramel whipped cream and a drizzle of caramel syrup, these make an impressive fall dessert that balances creamy, sweet, and slightly salty flavors. Perfect for Thanksgiving dinner or any autumn gathering when you want something unique yet comforting.
Ingredients
- 4 tablespoons butter, melted
- 2 packages cream cheese, 3 oz each, softened
- ½ cup canned pumpkin
- 1 egg yolk
- ½ teaspoon pure vanilla extract
- ¼ cup sugar
- 5 tablespoons Pillsbury BEST All Purpose Flour
- ½ teaspoon pumpkin pie spice
- ⅓ cup chopped pecans, finely chopped
- 2 cans refrigerated Pillsbury Original Crescent Dough Sheet, 8 ozpuff pastry1:1vegetarian
flakier texture
- 1 cup heavy whipping cream
- ⅛ teaspoon salt
- 5 tablespoons caramel syrup
- 4 tablespoons cinnamon sugar
Instructions
- 1
Heat oven to 375°F and brush cookie sheets with melted butter
- 2
Beat cream cheese and pumpkin until smooth, then mix in egg yolk, vanilla, sugar, flour, and spice
- 3
Reserve pecans and stir remaining into pumpkin mixture
- 4
Roll dough into rectangle and score into squares
- 5
Place filling on squares and seal by pressing with wooden spoon handle
- 6
Cut ravioli apart and place on cookie sheets, brush with butter
- 7
Bake until golden brown
- 8
Beat cream and salt to soft peaks, then beat in caramel syrup until stiff
- 9
Sprinkle baked ravioli with cinnamon sugar on both sides
- 10
Serve ravioli with caramel drizzle, pecans, and whipped cream
Tips
Press firmly with wooden spoon handle to properly seal ravioli edges and prevent filling from leaking during baking.
Poke small holes in tops to prevent bursting, and keep ravioli spaced apart on baking sheets for even browning.
Serve immediately while warm for best texture contrast between crispy pastry and creamy filling.
Good to Know
Refrigerate assembled unbaked ravioli up to 4 hours covered. Baked ravioli best served immediately but can be stored 2 days refrigerated.
Prepare filling and assemble ravioli up to 4 hours ahead. Keep covered and refrigerate until ready to bake.
Serve immediately while warm with room temperature whipped cream. Drizzle with caramel syrup just before serving.
Common Mistakes
Don't overfill ravioli or they will burst during baking
Press edges firmly to avoid filling leakage
Don't skip poking holes or ravioli may explode in oven
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make these ahead of time?
Yes, assemble ravioli up to 4 hours ahead and refrigerate covered. Bake just before serving for best texture.
What if I don't have crescent dough sheets?
Regular crescent rolls can work but press seams together first, or use wonton wrappers for a different texture.
How long do leftovers keep?
Baked ravioli keep 2 days refrigerated but are best reheated gently in oven to restore crispiness.