Nutella Ravioli

16 Jan

Does anyone else go through the day with a running self-dialogue? Mine channels Bridget Jones and comes with a British accent.


“Will quit eating cupcakes before bed, full stop. Tomorrow.”


“Had workday longer than Les Miserables. I choose wine…and Robyn.”


“Have sneaking suspicion am also something of genius in the kitchen.”


Ok, maybe only the last one is relevant. That’s what I love about these “ravioli”—they’re Wednesday-easy and always channel my inner-kitchen genius. Four ingredients and three easy steps will have that effect. These bad boys have all the fried goodness of beignets, but with a melty, hazelnut center that’s just delicious. Recommended pairing: wine and Robyn.


Other days, my kitchen forays go more like this: “Ah, four hours of careful cooking and feast of blue soup, omelette and marmalade.” One day at a time, people!



Nutella Ravioli (inspired by Giada)

Makes 16 ravioli


16 Wonton wrappers (found in produce section of any grocery store)

1 egg, beaten

3/4 cup Nutella or other hazelnut spread

16 oz vegetable oil

Powdered sugar for dusting (optional, but tasty)


Heat veggie oil in saucepan over medium heat, or to about 350 degrees (I just let mine heat on medium while I made the ravioli and by then it was hot enough for frying- no thermometer). Make sure the pan you’re using allows for at least a couple inches of oil depth.

Place wonton wrapper on flat surface. Using a pastry or basting brush, border your wonton wrapper with beaten egg.

Put 1 tbsp Nutella in the middle of your wrapper. Fold together opposite corners to make a triangle and thoroughly press sides together to prevent leaked hazelnut goodness. Drop ravioli one or two at a time into hot oil and let them cook for 45 seconds on each side, or until puffed and golden. Remove with slotted spoon and set on paper towels to drain excess oil.

Sprinkle with powdered sugar, do a little dance and enjoy!


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