After resting, I divide the dough in half and roll each piece out thinly. I prefer it about 2 millimeters thick, thin enough to crisp up when fried but sturdy enough to hold the filling. If you roll too thick, they’ll taste heavy; too thin, and they might tear. I cut the dough into squares or circles, depending on my mood. The shapes don’t have to be perfect—imperfection is part of the charm.
Next, I place small dollops of Nutella in the center of half the pieces, leaving a little border around the edges. I brush the edges lightly with water or cream to help seal them, then place another piece of dough on top. Using a fork, I press the edges together to close each raviolo firmly. I once skipped this step and learned the messy way—some opened while frying, and Nutella escaped into the oil. Don’t rush this part; a good seal makes all the difference.
I heat the oil over medium heat until it’s around 170°C (you can test with a small piece of dough—it should bubble gently). I fry the ravioli in small batches, turning them until they’re golden on both sides. The sound of sizzling dough is oddly satisfying, and the smell of fried pastry and chocolate is pure heaven. Once they’re ready, I drain them on paper towels and dust them with powdered sugar. The hardest part is waiting for them to cool slightly before taking that first bite.
Pro Tips for Best Results
I tested this recipe with different creams and flours, and trust me, heavy cream gives the most tender texture. I once used milk to lighten it, but the dough lost its richness and crisped unevenly. The cream’s fat content makes a huge difference in flavor and fry quality.
Another trick I learned is to chill the Nutella slightly before using it. Cold Nutella is easier to handle, and it stays in place better while you’re sealing the dough. Warm Nutella spreads too much and can cause leaks.
I’ve also tried frying at higher temperatures, but it’s not worth it. The dough browns too fast, and the centers stay pale and soft. A steady medium heat ensures golden perfection without burning.
Finally, I always dust the powdered sugar right before serving. If you do it too early, the sugar melts into the warm pastry. A last-minute dusting gives that beautiful snow-like finish that makes them irresistible.
Common Mistakes to Avoid
The first time I made these, I added too much Nutella to each raviolo. It’s tempting, I know, but too much filling causes leaks. A teaspoon is perfect—it melts and spreads just right inside.
Another mistake is using dough that’s too thick. It might look safer for sealing, but it turns heavy and chewy once fried. Thin dough puffs up beautifully and stays light.
I’ve also learned not to overcrowd the frying pan. I once tried to fry too many at once, and the oil temperature dropped quickly, making the dough greasy instead of crisp. Small batches fry evenly and stay golden.(See the next page below to continue…)