- Cooking Time:
- Preparation Time:
BackstoryI am helping prepare food for a chocolate-food-themed lingerie wedding shower that is coming up soon. My boss had told me about a simple but fantastic-sounding recipe that involved Nutella, wonton wrappers, and powdered sugar. YUM! I googled it and found the recipe, and I was ready to go.
I found the directions a little unclear, so I’ve altered my recipe to try to be clearer. Also, I think you might want to make this for you and your sweetie for a special occasion, so I wrote the directions for two people.
Note: This is a rich and entirely unhealthy dessert. If you are going to eat it, you should eat it with no shame or guilt. Eat healthy the day before; eat healthy the day after, but while you are consuming this dessert, let yourself be overcome with pleasure. Pleasure in life is not about abstinence but moderation, and when you are indulging, you ruin your indulgence if you fret over it the whole time.
- 6 wonton wrappers
- 1 egg, beaten
- 1 cup chocolate-hazelnut spread (recommended: the Whole Foods version of Nutella, which does not have partially hydrogenated oil in it but tastes just as good as Nutella)
- Vegetable oil, for frying
- Powdered sugar, for dusting
- (Note: Though it’s wonderfully delicious just like it is, my husband and I think you could do well to add a bit of bananas, nuts, raspberry jam, or a variety of other substances to the Nutella part when you are making this recipe.)
- Spread a piece of plastic wrap or wax paper on two plates. Place 1 wonton wrapper on one of the plates. Brush the edges of the wrapper lightly with egg. Spoon 1 tablespoon of chocolate-hazelnut spread (or half spread and half other filling) into the center of the wrapper. Fold the wrapper diagonally in half over the filling and press the edges of the wrapper firmly to seal. Place the ravioli on the other covered plate. Repeat with the remaining wonton wrappers, egg, and chocolate-hazelnut spread.
- Preheat the oven to 200 degrees F.
- 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.
- Remove the plastic wrap or waxed paper from the first plate, and replace it with two paper towels. Carefully add the ravioli to the hot oil and cook until they are golden brown, about 30 seconds per side. Be careful not to overcook! (When I flipped my ravioli, the side that had been facing up puffed up like a bullfrog’s throat. I don’t know if it was because of the lower (1″?) depth of my oil or what–but it still tasted great.) Using a slotted spoon, transfer the ravioli to a plate lined with paper towels to drain.
- Then, if you will not be eating the dessert right away, transfer the cooked ravioli to a baking sheet and keep them warm in the oven for a few minutes. (The fried ravioli can also 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 F oven just until they are heated through, about 7 minutes. I doubt they would be as tasty this way, though.)
- Arrange 3 fried ravioli on each plate. Dust the ravioli with powdered sugar. Enjoy!