Saturday, February 5, 2011

Nutella Ravioli

Today is World Nutella Day! Oh happy day! We are big Nutella fans in our home. One son of mine (3rd in the rank), goes through it so quickly that I find it hard to keep enough on hand. I think he would be happy with a truck-load of it for his birthday. Although there are countless ways to enjoy this spread, his favorite way of eating it is simply spreading it on toast.

For those of you who have never tried it. Nutella is a wonderful, sweet, hazelnut-chocolate spread. In Italy they eat it like we eat peanut butter. You can check out the World Nutella Day website and find some great recipes here.

I thought these sweet raviolis looked so inviting. The recipe uses wonton wrappers filled with a dollop of Nutella and quickly fried, sprinkled with powdered sugar. They were much easier to make then I thought and oh, so delicious! My husband was so anxious to try them, he grabbed one while still hot and had Nutella spilling out everywhere. Too bad I didn't get a picture of that! The best time to eat them is after they have cooled slighty, about 5 minutes.

Start by placing a dollop of Nutella in the middle of the wonton wrapper. Brush all sides with egg.

Fold over to make a triangle, being very careful to press the sides together to seal.

Fry in oil about 45 seconds on each side, until lightly browned.

Sprinkle with powdered sugar and enjoy!

Nutella Ravioli
Adapted from Giada De Laurentiis

  • 16 wonton wrappers
  • 1 egg, beaten to blend
  • 1 cup Nutella
  • Vegetable oil, for frying
  • Powdered sugar, for dusting

Place 1 wonton wrapper on the work surface. Brush the edges of the wrapper lightly with egg. Spoon 1 Tablespoon (or a little less), of Nutella into the center of the wrapper. Fold the wrapper diagonally in half over the filling and press the edges of the wrapper to seal. Repeat with the remaining wonton wrappers, egg, and Nutella.

Preheat the oven to 200 degrees. Add enough oil to a heavy large frying pan to reach a depth of 2 inches. Heat the oil over medium heat to 350 degrees.

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 a 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 375 degrees oven just until they are heated through, about 7 minutes).

Arrange ravioli on serving plate and dust with powdered sugar.

Yield: 16 ravioli

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