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The Telegram
  • Pumpkin Ravioli recipe wins Pillsbury Bake-Off Contest

  • This spring, Christina Verrelli of Pennsylvania wowed judges at the 45th Pillsbury Bake-off Contest with her recipe for Pumpkin Ravioli with Salted Caramel Whipped Cream, and she snagged the $1 million top prize.

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  • Want a million-dollar pumpkin recipe? Seriously. This recipe is worth a million bucks.
    This spring, Christina Verrelli of Pennsylvania wowed judges at the 45th Pillsbury Bake-off Contest with her recipe for Pumpkin Ravioli with Salted Caramel Whipped Cream, and she snagged the $1 million top prize.
    Yes, it was six months ago. Old news maybe. But who wants to eat pumpkin dessert in March? That’s why we saved the recipe for fall.
    It’s a sweet twist on the popular pumpkin ravioli seen at restaurants. In this case, the “ravioli” is not pasta but rather Pillsbury Crescent seamless dough. Then add luscious ingredients, such as cream cheese, caramel sauce, pecans, whipped cream and cinnamon sugar, and you have a decadent autumn dessert. A real winner, you might say.
    Pumpkin Ravioli with Salted Caramel Whipped Cream
    4 tablespoons Land O’Lakes Butter, melted, divided
    2 packages (3 ounces each) cream cheese, softened
    1⁄2 cup canned pumpkin
    1 Land O’Lakes Egg Yolk
    1⁄2 teaspoon McCormick Pure Vanilla Extract
    1⁄4 cup sugar
    5 tablespoons Pillsbury Best All Purpose Flour
    1⁄2 teaspoon McCormick Pumpkin Pie Spice
    1⁄3 cup Fisher Chef’s Naturals 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 Hershey’s caramel syrup
    4 tablespoons McCormick Cinnamon Sugar
    Heat oven to 375 degrees. Brush two 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 one 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 the flour. Unroll one can of dough on floured surface with one short side facing you. Press dough into 14-by-12-inch rectangle. With paring knife, lightly score the dough in half horizontally. Lightly score bottom half of dough into 12 squares (3-by-2 1⁄4-inch each).
    Spoon a 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.
    Page 2 of 2 - Remove ravioli from oven. Sprinkle ravioli with 2 tablespoons cinnamon sugar; turn. Sprinkle with remaining cinnamon sugar.
    To serve, place two ravioli on each of 12 dessert plates. Drizzle each serving with scant teaspoon of the caramel syrup, and sprinkle with reserved chopped pecans. With spoon, swirl remaining 1 tablespoon caramel syrup into bowl of whipped cream. Serve warm ravioli with whipped cream.
    -- Christina Verrelli, of Pennsylvania, million-dollar prize winner at the 45th Pillsbury Bake-off
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