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Chocolate Ravioli

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Description Edit

When I was a little girl, my parents would get Nutella quite often and I absolutely loved it. But after moving to the states, we didn’t get it any more and it wasn’t until after I had children of my own I spotted that amazing little jar of goodness on a shelf at the grocery store when I was reaching for peanut butter. It was the equivalent of spotting the Holy Grail for me. I picked it off the shelf, debated on grabbing more, in case this was a one time stocking. If you have never tried it, this recipe is a great excuse to try out the blend of chocolate and hazelnut, blended to the texture of a thick peanut butter.

Serve warm alone or with a side of your favourite ice cream. These can be made 1 – 2 days in advance if preparing for a party. Just reheat in the oven at 150 degrees F for about 15 minutes before serving.

Ingredients Edit

Preparation Edit

  1. Lightly dust a working surface with powdered sugar.
  2. Lay out one wonton wrapper.
  3. Spoon in one spoonful of Nutella into the center of the wrapper.
  4. Using a basting brush or your fingers, paint on a light coating of egg around two edges of the wrapper that form a corner.
  5. Lift the opposing corner over and press firmly to seal the wrapper.
  6. I lightly dust a glass dish with powdered sugar to stack my uncooked ravioli, but wax paper will work as well.
  7. In a skillet over medium to high heat, heat vegetable oil.
  8. One by one, lay ravioli into the skillet and cook until a light golden brown, on each side.
  9. Remove from pan and place into a glass baking dish.
  10. Sprinkle hot triangle ravioli with a few pinches of powdered sugar or use a sifter to shake a bit on the tops.
  11. Preheat oven to 250 °F.
  12. Bake for 10 minutes.
  13. Serve warm.

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