Ravioli with salted whipped cream chargers

Posted by bc bc on May 2, 2013 in Uncategorized |

Salt foam for savoury cream chargers – how about that for a novel idea??



If you want to surprise your guests with a special treat for the autumn, this ravioli with salted whipped cream will make you famous. It is a relatively sophisticated recipe, but once you will succeed to prepare it, you will love to prepare it over and over again, regardless of the risks for your diet. The idea of salted whipped cream as a savoury foam is actively promoted by the manufacturers of cream chargers



3 packages of soft cream cheese

1 can pumpkin

2 egg yolks

3 tablespoons butter

½ cup sugar

½ cup flour

3 tbs. finely chopped pecans

Dough sheets

3 cups whipped cream

1 tbs salt

3 tablespoons caramel syrup



The dough should be brushed with butter.

Mix with the electric mixer the cream cheese and the pumpkin until the composure becomes smooth. Add further the yolks, the sugar, the flour and the vanilla and blend all of them. At the end, you must add the pecans.

Cut the dough into little rectangles and add the filling. Add the end, you brush the ravioli with butter and bake in the oven for around 15 minutes. When the ravioli gets golden brown you are done.

Meanwhile, prepare the whipped cream and add the caramel syrup. The content should be kept in the refrigerator for at least 2 hours before serving. Make sure the caramel syrup is dissolved before the nitrous chargers are used – you don’t want to be clogging up any nozzles with this recipe!!


The oven should be pre-heated at 175°.

For a special spicy taste, you can add some cinnamon to the caramel syrup.

You can use either sweet or salty cheese.

The dough should be fresh.

You can prepare the whipped cream at least 24 hours before you prepare the ravioli. Take care that each time you use it it is beaten softly.

Instead of pumpkin you can also use zucchini or only fresh cheese. In case that you want a special sweet treat, you can prepare it with fruits such as apricots or kiwi or even blueberries.

Preparation time 1 hour

Cooking time 40 minutes

Yield 12

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