Nutella Ravioli
What do you get when you put Nutella in wonton wrappers and them deep fry them? Nutella ravioli, a sweet and crisp dessert that’s perfect for entertaining.
These are by far the easiest dessert I’ve ever made. Thankfully, they can be made in small batches (unlike some other desserts), which means you can make just as many as you want. I know they seem quite simple, but the flavors really burst. Not to mention, it’s one of those desserts that looks like you spent much more time on it than you actually did. Gotta love those! Eric and I enjoyed these immensely, and we will definitely be making them again in the near future.
I posted the original recipe in case any of you want to make a full batch. Giada got all fancy by adding sugared mint leaves. Eric and I didn’t need that for just the two us, but I think it would make a great touch when making these for a party. Since we only made six, we made all the wonton wrappers at once and then fried them a couple at a time. If you just make a few like we did, you won’t have to worry about keeping the extra ones warm in the oven.
- YIELD: 16 ravioli
16 wonton wrappers
1 egg, beaten to blend
1 cup chocolate-hazelnut spread (like Nutella)
Vegetable oil, for frying
16 fresh mint leaves
Nonstick vegetable oil spray
Granulated sugar, for dredging
Powdered sugar, for dusting
- 1
Line a baking sheet with parchment. Place 1 wonton wrapper on the work surface. Brush the edges of the wrapper lightly with egg. Spoon 1 tablespoon of chocolate-hazelnut spread into the center of the wrapper. Fold the wrapper diagonally in half over the filling and press the edges of the wrapper to seal. Place the ravioli on the prepared baking sheet.
Repeat with the remaining wonton wrappers, egg, and chocolate-hazelnut spread.
- 2
Heat the oven to 200°.
Add enough oil to a heavy large frying pan to reach a depth of 2 inches. Heat the oil over medium heat to 350° F. Working in batches, carefully add the ravioli to the hot oil and cook until they are golden brown, about 45 seconds per side. Using a slotted spoon, transfer the ravioli to a plate lined with paper towels to drain.
- 3
Then, transfer the cooked ravioli to another baking sheet and keep them warm in the oven while frying the remaining ravioli. (The fried ravioli can be prepared 1 day ahead. Cool them completely, then cover and refrigerate. Before serving, place them on a baking sheet and rewarm in a preheated 375º oven just until they are heated through, about 7 minutes.
- 4
To make the mint leaves, spray the top side of the mint leaves very lightly with nonstick spray. Working with 1 leaf at a time, dredge the coated side of the leaves in sugar to coat lightly.
Dust the ravioli with powdered sugar. Garnish each with the sugared mint leaves and serve.
WOW YUM! Next time my MIL comes over I will be wowing her with this!
Wow! Can’t wait to make these 🙂
Those look fantastic. I need to try those soon.
Thanks so much! Carrie, they are definitely an easy way to wow people.
Oh, wow!!! These look “to die for.” I’ve got to try these.
Wow, thanks. You should definitely give them a try, Maryanna. They’re so easy and so delicious!
Yummy! ill certainly try it 😀
your blog is awesome 🙂
well done:D
I just tried these tonight. They were very good and so easy. I just made enough for DH and I. Do you mind if I add this to my blog (giving your site full credit of course)?
MrsSR-I’m so glad you and your husband enjoyed these! You can definitely add them to your blog! You can say that you found them on my blog, but that the original recipe is from Food Network. That’s what I usually do when I find a recipe on someone’s blog that is from another source.
Hey!
Do you think I could brush it with milk instead of egg?
I think that would work fine, but I haven’t tried it myself to be one hundred percent positive. Please let me know if it works out for you!
Guacamole is always the perfect treat! Love this!
I LOVE guac and hate that I can’t have it anymore due to my avocado allergy. It’s such a bummer. Fingers crossed I grow out of it ASAP.
I made this guacamole earlier, and it really is the best!