The first time I made Nutella-filled ravioli, my kitchen smelled like the perfect mix of Sunday morning pancakes and an Italian bakery. I remember dusting the counter with flour, feeling slightly skeptical about frying something sweet, and then realizing halfway through how magical the aroma was becoming. As the little golden parcels puffed up in the oil, I couldn’t stop smiling—especially when I saw the first one ooze warm Nutella as I broke it open. It’s a dessert that feels both nostalgic and exciting every time I make it.
Why You’ll Love This Recipe
You’ll love this recipe because it turns something as humble as ravioli into a decadent dessert. I’ve made it many times now, and each time, I’m amazed by how simple ingredients transform into crispy, golden pillows filled with molten chocolate. These Nutella-filled ravioli are rich but not overly sweet, comforting but still sophisticated. Whether you serve them after dinner or sneak them with your morning coffee, I think you’ll love how special they feel while being surprisingly easy to make.
Ingredients
- 200 g flour (T45 or T55)
- 120 g heavy cream
- 30 g powdered sugar (optional, for a thinner dough)
- A pinch of salt
- Nutella (or your favorite chocolate spread)
- Frying oil (neutral, like sunflower or canola)
- Powdered sugar, for final decoration
When I make these, I always use a high-quality flour—T45 is perfect because it gives a soft, smooth dough that fries beautifully without turning tough. The heavy cream replaces butter, giving the dough a delicate richness that makes it melt in your mouth. The pinch of salt is small but essential; it balances the sweetness of the filling. If you’re feeling adventurous, you can use hazelnut-cocoa spreads other than Nutella, but trust me, that familiar Nutella flavor hits the nostalgia spot perfectly.
Equipment Needed
- Mixing bowl
- Rolling pin or pasta machine
- Spoon or piping bag (for filling)
- Fork (for sealing)
- Deep frying pan or pot
- Slotted spoon
- Paper towels
- Fine sieve for dusting sugar
When I first made these, I didn’t have a pasta machine, and the rolling pin worked just fine—it just took a little patience. I actually found it therapeutic, feeling the dough smooth out under my hands. A piping bag helps distribute the filling neatly, but a simple teaspoon works if you’re careful not to overfill. I use a slotted spoon for frying because it makes lifting them out easy without damaging their delicate texture. A fine sieve gives that perfect snowfall of powdered sugar at the end, which makes them look bakery-perfect.
Step-by-Step Instructions
I start by mixing the flour, powdered sugar (if using), and salt in a large bowl. Then I slowly pour in the heavy cream, stirring with a fork until the dough starts to come together. The texture should feel soft but not sticky. I knead it gently on a lightly floured surface for a few minutes until smooth and elastic. Once it feels right, I wrap it in plastic wrap and let it rest for an hour. This resting step relaxes the gluten and makes the dough easier to roll—don’t skip it, I learned that the hard way.(See the next page below to continue…)