Ravioli for dessert. Plus, our good friend Nutella. I shouldn't have to try to convince you any longer. If there isn't Nutella in heaven, I don't want to go.
Although I stand firmly in my belief that Nutella is best enjoyed with only a spoon, there are always a few special circumstances that take the decadent chocolate hazelnut spread to a whole new level. My sister, Andi, is spending her Spring Break with us and I'm over the moon because not only does she provide amazing company and constant belly laughs, but dessert is a must when you have company in the house and we wouldn't want to break the rules while she is here. After a failed shopping trip on Saturday (failure= nothing was purchased), we made a quick trip to the store for a Tapas style dinner and a melt in your mouth dessert was a must on our list. Andi picked up some wonton wrappers and we both knew right away how they were going to be used. Our fist attempt at Giada's Nutella Raviolis five years ago almost set the Nido family kitchen on fire and we were ready to give these pearls another whirl. I never fry things in my kitchen so this took a little faith and extra love notes to God while we were prepping and frying! We couldn't have been more happy with the results and as usual, Mark's eyes popped out of his head when he was presented with these beside a giant scoop of delicious peanut butter ice cream. Once again, the genius of Giada never ceases to amaze me.
Recipe from Giada's Family Dinners
16 wonton wrappers
1 egg, lightly beaten
1 jar Nutella
Vegetable oil, for frying
Nonstick cooking spray
Confectioners sugar, for dusting
Line a baking sheet with plastic wrap. Place 1 wonton wrapper on the work surface. Brush the edges of the wrapper lightly with one egg. Spoon 1 heaping teaspoon of Nutella into the center of the wrapper. Fold diagnoally over the filling and press the edges of the wrapper to seal. Please the ravioli on the prepared baking sheet and repeat with the remaining wrappers and Nutella.
Preheat the oven to 200 degrees. Add enough oil to a heavy frying or sauce pan to reach a depth of 2 inches. Heat the oil over medium heat. Working with 3-4 ravioli at a time, carefully add to the hot oil and cook until they are golden brown, about 30-45 seconds per side.
The longer the oil was heating, the quicker the raviolis cooked. Using a slotted spoon, transfer the cooked ravioli to another baking sheet, and keep them warm in the oven while frying the rest. Serve warm, dusted with powdered sugar and a scoop of ice cream.
Although, these pillows of perfection are just fine on their own.