Home > Pies and Tarts > Nutella Ravioli

Nutella Ravioli

I love Nutella. I love it spread on a sandwich bread, a cake, or even a cookie. But most of all, i like my Nutella just with a spoon.

Like so.

But all of us know, that is very highly frowned upon, and you don’t get to do it when someone is in the room with you.

So, i decided to make little raviolis out of it,

 

and fill it up with Nutella as much as i could (or dared), without having the whole ravioli bursting.

Like so.

So u can imagine, the day started with rolling and shaping dough,

And i have used a square cookie cutter which was plenty helpful as it eliminated all that architectural work of measuring and slicing the dough against your ruler.

It’s pretty easy actually, basically you just sandwich the Nutella between two pieces of the cookie cutter dough, seal it, and crimp the sides with your fork.

voila!

On a side note though, the Nutella did dry out, and lost its fluidity to become a more solid mass.

Not that i mind.

Nutella Ravioli

(Taken from the purple foodie)

For the Ravioli dough

Ingredients:

12 0z (330g) plain flour
3.5oz (100g) icing sugar
6 oz (180g) butter
1 egg yolk
2 tbsp cold water

  1. Remove the dough from the bowl and knead gently. Flatten to form a thick disk and wrap it in cling film and chill it for at least an hour.
  2. Put the flour and icing sugar into a bowl and rub the butter either with your finger with gentle, quick movements or with a pastry cutter until you achieve breadcrumb like texture. Add the egg yolks and cold water until the mixture comes together.
  3. Roll out the dough to 3-4 mm (1/8th inch) thickness and use the cookie cutter to cut it into uniform squares.

To Assemble:

1. Dollop some Nutella chocolate cream on one piece of dough

2. Take another piece of dough and cover over the Nutella.

3. Seal the edges by gently pinching the sides with your fingers and then crimping the edges with a fork.

4. Pop this into the fridge for about 15 minutes. Once that’s done, remove it and bake it in a preheated oven at 170C/350F for 10-12 minutes.
Next, pull it out to brush it with a little egg wash for a nice, golden sheen. Pop it back into the oven for another 5-7 minutes.

 

  1. March 13, 2011 at 5:26 am

    Cute looking little nutella Ravioli, bet they taste delicious🙂

  2. hanushi
    March 13, 2011 at 6:53 am

    These looks so cute!!!!! Perfectly done…

  3. March 13, 2011 at 5:23 pm

    looks like a kind of pastry and looks very lovely! irresistible nutella!!

  4. March 13, 2011 at 5:57 pm

    I remember when I had my first taste of nutella (it didn’t use to be so common in Finland when I was small), I haven’t eaten it since, but these look great!

  5. March 13, 2011 at 6:34 pm

    oh dear these tiny morsels are simply irresistible!

  6. March 14, 2011 at 4:46 am

    This looks delightful!!

  7. March 17, 2011 at 7:20 pm

    Those raviolis look so cute and sound so tasty.

  8. Emily
    March 20, 2011 at 2:19 am

    How delicious! I love Nutella, too. The photos on your blog are just beautiful, by the way!! Can’t wait to keep seeing what you post🙂
    http://mainlyglutenfreeinnyc.wordpress.com/

  9. March 20, 2011 at 11:59 pm

    oh-happy to find you…your site has a very welcoming vibe:)

    This is one of those “ooooohhhhh, I really want to make these, but wait, maybe that’s not such a great idea” recipes. danger of overeating definitely present.
    I’m making them anyway:)

  1. August 15, 2011 at 5:54 pm

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