Just pipe on the yellow kernels and green husks atop baked cupcakes.
Just pipe on the yellow kernels and green husks atop baked cupcakes.
Pumpkin Ravioli with Salted Caramel Whipped Cream 
Sweet twist on pumpkin ravioli with flaky crescent dough, cream cheese and caramel sauce.
FILLING Elec/mixer smooth on low 6 oz cr/cheese, 1/2 c canned pumpkin. Add egg yolk, 1/2 tea vanilla, 1/4 c sugar, 3 tbl flour, 1/2 tea pumpkin pie spice. Stir in 1/3 c minus 4 tea chp pecans.
CRUST Unroll crescent dough on floured surface short side facing you. Press into 14x12" rectangle. With paring knife, lightly score dough in half horizontally. Lightly score bottom half into 12 squares (3x2 1/4" each).
ASSEMBLY Center each crust square w/ heaping tbl Filling. Gently lift unscored half over Filling. Form top fold edge, press handle of wooden spoon firmly between mounds, along edges of filling to seal. W/ toothpick, vent small hole in tops. Cut between each; place inch apart on 2 large sheetpans brushed w/2 tbl melted butter. Repeat w/ rest. Brush w/ melted butter. Bake golden 375 deg 9-14 min. Remove; sprinkle with 2 tbl cinnamon sugar; turn. Sprinkle with rest.
CARAMEL CREAM elec/mixer cup h/cream and 1/8 tsp salt to soft peaks. Beat in 2 tbl caramel syrup to stiff peaks; cover/chill in server.
PLATING place 2 ravioli on 12 dessert plates. Drizzle each with Caramel Syrup; sprinkle w/ chop pecans.
SERVE warm w/ dollop Caramel Cream.