Happy World Nutella Day! World Nutella Day is the brainchild of Sara of Ms. Adventures in Italy and Michelle of Bleeding Espresso, and this is my second year participating in the celebration – luckily I saw some tweets this week leading up to it so I didn’t miss out. As I mentioned last year, I only discovered Nutella in the past few years, but better late than never, right? If you’ve never heard of it, it’s a sweet spread (sort of peanut butter-like in consistency) made from hazelnuts and cocoa. I don’t even like nuts, and I find it utterly delicious. I use it mostly for baking, but it’s really versatile and can be utilized in other ways, or even just eaten straight from the jar with a spoon
I was so wrapped up in Super Bowl snack recipes this week that I didn’t have much time to whip up a treat for today. Fortunately, I remembered this Nutella ravioli I’ve had bookmarked for ages. Aside from the fact that it involves frying, it’s pretty much the easiest recipe ever. You take wonton wrappers (I had leftovers from the crab rangoon), fill them with Nutella and fry them for about a minute each until they’re golden brown. The Nutella filling becomes warm and gooey, the perfect contrast to the crispy wonton wrapper – these were so good! I didn’t have any problems with the wrappers opening up or exploding in the oil either. You can even make these a day ahead of time so if you want to serve them at a party, you don’t have to be standing over the stove frying at the last minute. These were just as good as the Nutella marshmallow turnovers I made last year, so if you’re looking for a Nutella treat, you can’t go wrong with either.
Today is not just World Nutella Day, it’s also Super Bowl Sunday!! I can’t even begin to describe how excited and nervous I am – it’s going to be the longest wait ever for kickoff at 6:29 tonight. Whatever happens, I know we’ll have fun with our friends and there will be an abundance of good food Go Pats!!
barely adapted from Giada de Laurentiis (via Food Network)
16 wonton wrappers
1 egg, lightly beaten
1 cup Nutella
vegetable oil, for frying
confectioners’ sugar, to garnish
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.)