But Nutella is more than just a spread for bread (hmmnn, good title). I've learned that you can use it in various ways for desserts. Such as this one I'm sharing with you today.
If you've read my previous posts, you'd know that we've got friends who are leaving for South Africa, the Logans. Well, our other friends, Marcy and Heredes, made dinner for them on Monday night. Marcy made a very tasty lasagana and salad (wish I had photos of her lasagna, sorry). And Marcy requested that I make this for dessert. How could I say NO?
And so we had this chocolate-filled ravioli-wontons for dessert. It's a perfect Asian-Italian fusion. Thanks again to my my fave Chef, Giada de Laurentiis for the recipe.
I'm telling you, if you've got a chocolate craving and you just don't want to eat Nutella out from the container, this would be a good substitute. Very easy, very simple. The crunchy wontons with the creamy chocolate that oozes out as you bite into it just hits the spot! The only thing is that when frying, this requires your full attention as the wontons get done ever so quickly!
The sugared mint leaves is just a garnish (as suggested in the recipe), but the wontons are perfectly fine eaten without the herb. Enjoy!
Fried Raviolis With Choco-Hazelnut Filling:
16 wonton wrappers
1 egg, beaten to blend
1 cup chocolate-hazelnut spread (recommended: Nutella)
Vegetable oil, for frying
16 fresh mint leaves
Nonstick vegetable oil spray
Granulated sugar, for dredging
Powdered sugar, for dusting
1. Brush the edges of the wonton wrapper lightly with egg. Cover the rest of your wontons in a damp towel to prevent them from drying out.
2. 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. Repeat with the remaining wonton wrappers.
3. 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.
4. Working in batches, carefully add the ravioli to the hot oil and cook until they are golden brown, about 45 seconds per side.
5. 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 200 degrees F oven while frying the remaining ravioli.
6. 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.
7. Arrange 2 fried ravioli on each plate. Dust the ravioli with powdered sugar. Garnish with the sugared mint leaves and serve.
Note: The fried ravioli can 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.
P.S. Photos courtesy of Holly. Great job, Holly!