Nutella Ravioli Recipes

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NUTELLA RAVIOLI COOKIES



Nutella Ravioli Cookies image

Make and share this Nutella Ravioli Cookies recipe from Food.com.

Provided by Queen of Everything

Categories     Dessert

Time 50m

Yield 2 dozen cookies, 12 serving(s)

Number Of Ingredients 4

1 (18 ounce) package refrigerated sugar cookie dough
1/2 cup nutella, spread
3 tablespoons chocolate chips
3 tablespoons white chocolate chips

Steps:

  • Preheat oven to 350°F
  • Roll out cookie dough to about a 1/4 inch
  • thickness.
  • Using a cookie cutter or a glass dipped in flour, cut out rounds. (I used a 2 3/4 inch round cookie cutter.).
  • Using a piping bag or plastic bag with the end snipped off, pipe about 1/2 teaspoon of Nutella into the center of each round.
  • Fold rounds over to create half moon shapes and gently seal edges.
  • Place on an ungreased cookie sheet and bake for 9-10 minutes.
  • Remove to racks and cool completely.
  • When cookies are completely cooled, melt chocolate chips in microwave (about 1 minute.).
  • Remove and using a fork, drizzle chocolate over cookies.
  • Repeat steps 9 & 10 with white chocolate chips.

Nutrition Facts : Calories 279, Fat 14.1, SaturatedFat 3.9, Cholesterol 12.7, Sodium 187.2, Carbohydrate 36, Fiber 1.1, Sugar 18.9, Protein 2.7

CHOCOLATE-HAZELNUT RAVIOLI



Chocolate-Hazelnut Ravioli image

Provided by Giada De Laurentiis

Categories     dessert

Time 30m

Yield 8 servings

Number Of Ingredients 8

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

Steps:

  • Line a baking sheet with plastic wrap. Place 1 wonton wrapper on the work surface. Brush the edges of the wrapper lightly with egg. 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. Place the ravioli on the prepared baking sheet. 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.
  • 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. (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.)
  • 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.

NUTELLA® S'MORES RAVIOLI



Nutella® S'mores Ravioli image

Nutella®, mini marshmallows, and chocolate chips fill wonton wrappers and are deep-fried for this fun take on ravioli s'mores.

Provided by Cooking in the Comments

Categories     Chocolate Desserts

Time 35m

Yield 26

Number Of Ingredients 9

1 large egg
¾ cup chocolate-hazelnut spread (such as Nutella®)
1 (16 ounce) package wonton wrappers
2 cups canola oil for frying, or as needed
¼ cup semisweet chocolate chips
1 ½ cups miniature marshmallows
¼ cup hot fudge topping
5 ounces jarred roasted chestnuts, coarsely chopped
½ cup powdered sugar, or to taste

Steps:

  • Beat egg in a bowl and set aside.
  • Put chocolate-hazelnut spread in a zip-top bag, snip a small corner of the bag, and set aside. Line a baking sheet with parchment paper. Separate wonton wrappers.
  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  • Put about 1 teaspoon chocolate spread in the center of each wrap; reserve any remaining spread for another use. Add a few chocolate chips and 4 to 5 mini marshmallows. Brush the egg wash around the outer edges.
  • Take another wrap and lay on top of each wonton and seal all around. Pinch the edges to make it fancy.
  • Drop the wontons in the hot oil, working in batches if needed, for 30 seconds only. Transfer to a wire rack to drain excess oil.
  • Plate wontons. Drizzle with hot fudge sauce, top with crushed roasted chestnuts, and dust with powdered sugar.

Nutrition Facts : Calories 157 calories, Carbohydrate 25 g, Cholesterol 8.7 mg, Fat 5.2 g, Fiber 0.8 g, Protein 2.7 g, SaturatedFat 1 g, Sodium 120.3 mg, Sugar 10.2 g

FRIED RAVIOLI WITH CHOCOLATE



Fried Ravioli with Chocolate image

Rather than a traditional pasta sheet, Ree uses store-bought wonton wrappers to make her ravioli. And in yet another twist, she turns this traditional Italian savory dish into a dessert.

Provided by Ree Drummond : Food Network

Categories     dessert

Time 20m

Yield 6 ravioli

Number Of Ingredients 10

1/2 cup very cold whole-milk ricotta cheese, drained
1 tablespoon powdered sugar
Pinch of kosher salt
2 tablespoons chocolate-hazelnut spread
12 wonton wrappers
1 large egg, beaten
Vegetable oil, for frying
1/2 cup strawberries, sliced
4 ounces white chocolate, melted
Chopped hazelnuts, for garnish

Steps:

  • Mix the ricotta with the powdered sugar and salt, then stir in the chocolate-hazelnut spread.
  • Place 6 wonton wrappers on the counter and place about 1 tablespoon of the chocolate-ricotta mixture in the center of each. Brush the beaten egg around the outside of the wrappers, then top with the remaining 6 wrappers, pressing out the air and ensuring the edges are sealed tightly.
  • Heat 1/2 inch of vegetable oil in a large skillet over medium heat. When the oil is 350 degrees F, add the ravioli and fry, flipping once halfway through, until they are golden and crisp on both sides, about 1 1/2 minutes.
  • To serve, place the ravioli on a plate. Scatter over the strawberry slices and drizzle with the white chocolate. Top with the chopped hazelnuts.

NUTELLA RAVIOLI



NUTELLA RAVIOLI image

Categories     Chocolate

Number Of Ingredients 5

16 wonton wrappers
1 egg, lightly beaten
1 cup Nutella
vegetable oil, for frying
confectioners' sugar, to garnish

Steps:

  • Line a large baking sheet with parchment. Working with a few wonton wrappers at a time, place them on your work surface and brush all of the edges lightly with the egg wash. Spoon about 1 tablespoon of Nutella in the center of the wrapper, then fold in half diagonally, pressing the edges to seal completely. Place the ravioli on the prepared baking sheet. Repeat this process to fill the remaining wrappers. Preheat the oven to 200 F. Add enough oil to a large sauce pan to reach a depth of 2 inches. Heat until the oil registers 350 F on a candy thermometer. Two at a time, carefully add the ravioli to the hot oil and cook until golden brown, about 45-60 seconds, flipping them halfway through. Use a slotted spoon to transfer the ravioli to a paper towel-lined plate to drain excess oil briefly then move them to a baking sheet and keep warm in the oven while you fry the remaining ravioli. Dust the ravioli with powdered sugar before serving, if desired. (Note: The ravioli can be made up to 1 day ahead. After frying, cool completely then cover and refrigerate overnight. Reheat in a 375 F oven for about 7 minutes before serving.)

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2018-01-01 03 - Beat the Egg in a small bowl and brush the edges of the Wrappers lightly with Egg. 04 - Spoon one tablespoon of Nutella into the centre of the Wrappers. 05 - Fold the Wrappers diagonally in half over the filling and press the edges of the Wrappers to seal. 06 - Place the Ravioli …
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  • - Beat the Egg in a small bowl and brush the edges of the Wrappers lightly with Egg.04 - Spoon one tablespoon of Nutella into the centre of the Wrappers. 05 - Fold the Wrappers diagonally in half over the filling and press the edges of the Wrappers to seal. 06 - Place the Ravioli on the prepared baking sheet.07 - Preheat the oven to 90C. 08 - In the meantime, add enough Oil to a heavy large frying pan to reach a depth of 5cm. Heat the Oil over medium heat to 180C. 09 - Working in batches, carefully add the Ravioli to the hot Oil and cook until they are golden brown, about 45 seconds per side. 10 - Using a slotted spoon, transfer the Ravioli to a plate lined with paper towels to drain. 11 - Now, move the cooked Ravioli to another baking sheet and keep them warm in the oven. 12 - Once crunchy remove them from the oven and let cool on an oven rack.13 - Sprinkle some Powdered Sugar on top. Serve warm.


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  • Line a baking sheet with plastic wrap. Place 1 wonton wrapper on the work surface. Brush the edges of the wrapper lightly with egg. 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. Place the ravioli on the prepared baking sheet. Repeat with the remaining wonton wrappers, egg, and chocolate-hazelnut spread.
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  • 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. (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.)
  • 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.


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