Ingredients
- 12 wonton wrappers
- ~6 Tbs. Nutella
- 2 eggs
- 1 Tbs. water
- 1/2 ½ c. hazelnuts
- 3/4 ¾ c. fresh breadcrumbs
- coconut oil, for frying
Preparation
Step 1
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!