These are by far the easiest dessert I’ve ever made. Thankfully, they can be made in small batches (unlike some other desserts), which means you can make just as many as you want. I know they seem quite simple, but the flavors really burst. Not to mention, it’s one of those desserts that looks like you spent much more time on it than you actually did. Gotta love those! Eric and I enjoyed these immensely, and we will definitely be making them again in the near future.
I posted the original recipe in case any of you want to make a full batch. Giada got all fancy by adding sugared mint leaves. Eric and I didn’t need that for just the two us, but I think it would make a great touch when making these for a party. Since we only made six, we made all the wonton wrappers at once and then fried them a couple at a time. If you just make a few like we did, you won’t have to worry about keeping the extra ones warm in the oven.
16 wonton wrappers
1 egg, beaten to blend
1 cup chocolate-hazelnut spread (recommended: Nutella)
Vegetable oil, for frying
16 fresh mint leaves
Nonstick vegetable oil spray
Granulated sugar, for dredging
Powdered 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 egg.
-Spoon 1 tablespoon of chocolate-hazelnut spread into the center of the wrapper.
-Fold the wrapper diagonally in half over the filling and press the edges of the wrapper to seal.
-Place the ravioli on the prepared baking sheet.
-Repeat with the remaining wonton wrappers, egg, and chocolate-hazelnut spread.
-Preheat the oven to 200° F.
-Add enough oil to a heavy large frying pan to reach a depth of 2 inches.
-Heat the oil over medium heat to 350° F.
-Working in batches, carefully add the ravioli to the hot oil and cook until they are golden brown, about 45 seconds per side.
-Using a slotted spoon, transfer the ravioli to a plate lined with paper towels to drain.
-Then, transfer the cooked ravioli to another baking sheet and keep them warm in the oven while frying the remaining ravioli. (The fried ravioli can be prepared 1 day ahead. Cool them completely, then cover and refrigerate. Before serving, place them on a baking sheet and rewarm in a preheated 375 degrees F oven just until they are heated through, about 7 minutes.)
-Spray the top side of the mint leaves very lightly with nonstick spray.
-Working with 1 leaf at a time, dredge the coated side of the leaves in sugar to coat lightly.
-Arrange 2 fried ravioli on each plate.
-Dust the ravioli with powdered sugar.
-Garnish with the sugared mint leaves and serve.
Source: Giada De Laurentiis