July 19, 2010

Nutella Raviolis

I love Nutella.
Who doesn't?
And I love these Nutella raviolis.
Who Wouldn't.
We made them once before a few years ago from a recipe in Giada De Larentiis's cookbook, but I must say we made them a lot better this time around.
The won ton wrapper gets golden brown and crispy while the center is filled with warm, creamy Nutella.
So basically it's a heavenly chocolate gooey crunchiness that makes you wish you discovered these sooner because your life will now never be the same.

16 won ton wrappers
1 egg, beaten
1 cup Nutella
Vegetable oil, for frying

Line a baking sheet with plastic wrap. Place 1 won ton 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 won ton wrappers, egg, and chocolate-hazelnut spread.

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. 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.

1 comment:

  1. This looks amazing! All the ingredients are on the shopping list and I'm making them next weekend.