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BackstoryThis 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.
- 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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