Chocolate-Hazelnut Ravioli
Recipe courtesy Giada De Laurentiis
wonton wrappers
1 egg, beaten to blend
chocolate-hazelnut spread (recommended: Nutella)
Vegetable oil, for frying
fresh mint leaves
Nonstick vegetable oil spray
Granulated sugar, for dredging
Powdered sugar, for dusting
Place wonton wrappers on the work surface. Brush the edges of the wrapper lightly with egg.
Put a spoonful 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. 
Working in batches, carefully add the ravioli to 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. 
Spray the top side of the mint leaves very lightly with nonstick spray. 
Dredge the coated side of the leaves in sugar to coat lightly.
Dust the ravioli with powdered sugar. Garnish with the sugared mint leaves and serve. 
The kids didn’t care for the mint leaves, but LOVED the ravioli. They want to have them again tomorrow night. It was a perfect small dessert, we each had 2 ravioli.
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