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Fried Nutella "Ravioli"

I went through two jars of Nutella over the last three weeks.  I was trying to devise a somewhat unique dessert using Nutella.  Funny thing is, none of that Nutella actually went into a dessert.  It all got spooned into mouths or slathered on toast.  I suppose just having it around was inspiration enough.  Evil, tempting, beckoning inspiration.  Oh yeah.  It reached out and tried to stop me every time I walked past the pantry.  Occasionally I'd skirt by with a quick hip twist...or a silent tip-toe...or an exaggerated cartoon-spy-high-knee-step-forward-head-bob.  You know?  But usually it would snag the hem of my shirt just before I made it safely by. And then, before I knew it, there was a spoon in my hand.  I'd almost resigned myself to the fact that inspiration was just not going to strike.  Until it suddenly did.

This dessert is best made for a small gathering.  You want the fried ravioli to be warm when you eat them.  Plus, after about six of them have taken their dips in the oil, you don't want any others sharing that sizzling tub.  Any stray nuts in the breading that have escaped will have turned too dark and the oil will start to taste bad.  So.  A romantic dessert for two...or three?...totally worth the effort!

Fried Nutella "Ravioli"
an original from the kitchen of girlichef
yield: 2-3 svgs. (6 ravioli)

12 wonton wrappers
~6 Tbs. Nutella
2 eggs
1 Tbs. water
½ c. hazelnuts
¾ c. fresh breadcrumbs
coconut oil, for frying

Begin by laying 6 wontons wrappers on your work surface, floury side down.  Place ~1 Tbs. Nutella in the center of each piece of wrapper.
Beat together your eggs and water (in a large, shallow bowl); brush the open space around the rim of the  wrapper with the eggwash, then place another wrapper on top, flour side up.  Gently press the wrapper into place, lightly squeezing out any air bubbles so that the two sides are sealed together.
Place the hazelnuts in the bowl of a food processor.  Add breadcrumbs and process until fine.  Dump breading out into a large, shallow bowl.
Line a sheet tray with parchment or foil (sprayed w/ pan spray).  Use the rest of the egg wash to, one at a time, dip each "ravioli" in.  Shake to remove any excess, then dip in breading mixture to coat.  Turning and pressing to make sure no empty spaces are left.  Transfer each the prepared sheet tray.
Freeze for at least one hour, or up to overnight.  

Just before you are ready to serve, heat coconut oil (or your choice) ~1" deep, in a deep-sided pan until it begins to shimmer.  I didn't check the temperature, but I'm guessing it was around 325°-350° F.  Set up a wire rack over a sheet tray.  Carefully lower one ravioli at a time into the hot oil.  Fry until crisp and just turning golden and flipping if necessary, ~2-3 minutes total.  Remove to wire rack and repeat until all of the ravioli are fried.
They are definitely best served warm.  Hot and toasty on the outside...and when you bite in, the warm Nutella in the center coats your tongue and threatens to dribble down your chin.  A few little bites of bliss!

I served mine with a quick raspberry sauce.  Simply spoon out a couple big globs of raspberry jam into a small saucepan and add in about a tablespoon of water.  Bring it to a quick simmer and let it thicken up a bit.  Pass it through a strainer to remove the seeds et voilá!  It adds a burst of fruity tang for a pleasant contrast.
This is my entry into the January edition of DESSERT WARS, theme: Go Nuts Using Nutella!

Prizes we're playing for this month at Dessert Wars-

*Update 2/5/11...What better day to find out that I was the winner of Dessert Wars: Nutella than World Nutella Day!! Thank you so much☺!