Appetizers, Desserts, Pies, Tarts & Pastries

Baked Nutella Ravioli

13 Comments 23 January 2013

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!

Baked Nutella Ravioli-1

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?

Baked Nutella Ravioli-2

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.

Baked Nutella Ravioli-3

Next dip your fingertip in a little water and use that to dampen the edge of your wonton wrapper aaaaall the way around.

Baked Nutella Ravioli-4

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.

Baked Nutella Ravioli-5

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.

Baked Nutella Ravioli-6

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.

Baked Nutella Ravioli-16

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
  • water
  • 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.

Notes:

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.

Author

- who has written 296 posts on Full Fork Ahead.

Wife, mom, indulgent reader and book blogger, who occasionally likes to think she can cook. Sometimes she's right, sometimes she's wrong.

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Your Comments

13 Comments so far

  1. Rowena says:

    This looks really good. I’m going to try it out this weekend. Thanks for the recipe!

  2. Doki says:

    What are round skins? I’ve been googling it and getting nothing

    • Lisa says:

      round wonton wrappers, you should be able to find them in the supermarket with all the asian groceries as they are usually used to make dumplings.

  3. Jeannie says:

    This looks delicious. Little deserts that as was suggested should go really well with ice cream. Thanks for sharing this one.

  4. Liz says:

    Where do you find wonton skins???

    • KMont says:

      Liz, my grocery store has theirs in the refrigerated vegetable section, usually by the fresh bagged carrots, celery, etc. If the wonton wrappers/skins aren’t in that area of your store I’m sure someone can point you to them. Have fun making your ravioli! :)

  5. Gina says:

    To make these even easier, place the wonton wrappers in a mini-muffin tin. Put the dollop of nutella in the wrapper and bake. Then drizzle with white or milk chocolate. They look decadent, taste delicious and are so incredibly easy!

    • KMont says:

      This sounds like a very fun variation! Have to say, though, that making them as baked ravioli really isn’t any harder, just depends on how you want them to look when done. Yours sound like they’d be very pretty!

  6. Amanda says:

    I made these tonight for the family. They were great!

    A word of advice, do not attempt to eat these right after baking them. The temptation to eat them after baking when they are warm is strong, but the wrappers are chewy and tough right out of the oven. After 15 minutes, they were perfect and crispy and yummy.


Trackbacks/Pingbacks

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