Calling all diehard fans of Nutella! This one’s for you. I came across this recipe on Foodgawker or Pinterest – the two sites are starting to run together sometimes in my braaaains. I’m a relatively new fan of Nutella after we tried a great cookie recipe by Ina Garten, and the cute-as-all-get-out shapes of these Nutella treats were too much to resist in combination with that. They’re incredibly easy to make, easy to turn into a lovely presentation and the low list of ingredients means affordability to top it off. Sold!
You can usually find wonton wrappers in the produce section of grocery stores. They’re a terrific shortcut for ravioli pasta and easy to fill up with lots of different ingredients and combos of ingredients. The possibilities are endless and don’t we just love that?
If you’re store only has the square wonton wrappers, that’s OK. You can make some triangular-shaped and you can still make the half moon fanned shapes seen here as well. Just take a round cookie cutter that’s the same width as your square wrapper or there about and use it to cut off the corners. The first step is fill it with the Nutella or whichever filling you choose. The recipe advised one tablespoon, but we found one teaspoon was better suited to our wonton wrappers.
Next dip your fingertip in a little water and use that to dampen the edge of your wonton wrapper aaaaall the way around.
Carefully press the edges together, folding the square ones over to make a triangular shape, pressing till the water-saturated edges stick together. If making the half moon shapes, fold those in half as well, but take the edge of a regular-sized fork and press it into the edges to crimp them. You’ll want to press pretty firmly so that when the wontons bake, that pressed, fork-crimped shape stays nice and defined.
Assembling these is really quick and easy and almost a little therapeutic because it’s stress free. Don’t worry if a little of your filling squeezes out or some smudges on the outer part of the wonton. It doesn’t make a difference in the yummy taste.
A light spritzing of cooking spray such as Pam helps the wontons crisp up nicely in the oven. Or, we hope your spritzing is light. Trying to keep mine from flooding the cookie sheet was like trying to tell a hurricane not to sink the Caribbean islands. Seriously, Pam, you might think of putting some kind of consumer power control button on those nozzles.
These make such a cute presentation and are great for appetizers and, of course, dessert. The recipe suggests serving these with vanilla ice cream and this is spot on since Nutella is so rich. That milder ice cream flavor will compliment the ravioli nicely. These bake up pretty darn crispy thanks to that cooking spray storm we had. I liked them better the next day when that crunch wasn’t quite so crunchy. And as great as it is to save calories and fat by baking them, I can’t help but winder how they’d be fried next time. I know – I know! And now you know my shameful though probably unsurprising secret. Now go forth and make dessert ravioli!
Baked Nutella Ravioli
by Sook from Heart, Mind and Seoul
Prep Time: 5 minutes Cook Time: 40 minutes Level: Easy Makes: 16 ravioli
- 16 round or square wonton skins
- Nutella or other hazelnut chocolate spread
- olive oil or cooking spray
- powdered sugar, to sprinkle
Preheat oven to 375 degrees F.
In the center of each wonton skin, add about 1 tablespoonful of nutella. Brush water on the edge of the skin and fold in half, pressing it hard to make the two sides stick well.
Arrange the prepared raviolis on a nonstick baking pan or spray a baking pan with cooking spray before placing them on the pan. You can either brush the ravioli with olive oil or spray them with a cooking spray.
Bake for 8-10 minutes, or until the skins are crispy or golden brown. Sprinkle with powdered sugar and serve with ice cream if desired.
After thinking about this recipe some more, I realized 375 for the oven may have just been too high for our baking. Those ovens, they are tricky after all and vary so much in how they bake! Now I want to try this recipe again at 350 degrees.