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Chocolate Hazelnut Ravioli

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Member since 2006

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16 wonton wrappers
1 egg, beaten
1 c chocolate-hazelnut spread (recommended: Nutella)
Vegetable oil
16 fresh mint leaves
Nonstick vegetable oil spray
Granulated sugar, for dredging
Powdered sugar, for dusting

Lay out a wonton wrapper on plastic wrap. Brush the edges of the wrapper lightly with egg for binding.

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 tightly.

Repeat with the remaining wonton wrappers, egg, and chocolate-hazelnut spread.

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 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.

Then, transfer the cooked ravioli to another baking sheet and keep them warm in the oven while frying the remaining ravioli.

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.

Arrange 2 fried ravioli on each plate. Dust the ravioli with powdered sugar. Garnish with the sugared mint leaves and serve.

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This is another fabulous Giada recipe! I'm not a chocoholic, but these make my mouth water just thinking about it. These are fun to make for parties - people don't know what's about to hit them! Eat very soon after frying, they tend to get tough if left out too long. It sounds complicated, but it's not.

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