Lastly, don’t skip the resting time. I once rolled the dough immediately after mixing, and it kept springing back, making it impossible to get thin. That one hour of rest really pays off.
Serving Suggestions
I love serving Nutella-filled ravioli warm, dusted generously with powdered sugar. The contrast between the crisp shell and molten center is absolutely divine. They’re at their best about five minutes after frying—just cool enough to handle but still gooey inside.
When I make these for guests, I sometimes drizzle them with a little melted chocolate or caramel sauce for an extra indulgent touch. A sprinkle of crushed hazelnuts adds a lovely texture contrast too.
They pair beautifully with espresso or cappuccino, especially on lazy afternoons. I’ve also served them with vanilla ice cream on special occasions—the cold ice cream melting against the warm ravioli is out of this world.
For a festive touch, I like arranging them in a little pyramid on a plate and dusting with powdered sugar in front of guests. Watching their faces light up as they realize these are “dessert ravioli” never gets old.
Variations & Customizations
I’ve made these with other fillings, and while Nutella remains my favorite, hazelnut praline or chocolate-peanut butter spread work wonderfully too. Each gives a slightly different richness.
For a fruity twist, I’ve filled them with raspberry jam or a mix of Nutella and chopped strawberries. The tart fruit balances the sweetness beautifully.
I’ve also experimented with baked versions. Brushing them lightly with butter and baking at 180°C for about 12 minutes gives a lighter, crisp finish—perfect if you want to skip frying.
If you’re feeling creative, you can even add a touch of cinnamon or orange zest to the dough for a subtle flavor twist. It gives the ravioli a cozy aroma that reminds me of winter holidays.
How to Store, Freeze & Reheat
These are best eaten fresh, but I’ve learned a few tricks for storing leftovers. Once cooled, I store them in an airtight container at room temperature for a day—they stay surprisingly crisp.
For longer storage, I freeze them before frying. I arrange them on a tray, freeze until solid, and then transfer them to a bag. When I want to fry them, I cook them straight from frozen—no thawing needed, just a slightly longer fry time.
If you somehow end up with fried leftovers, don’t refrigerate them. The moisture ruins the texture. Instead, reheat them in an oven at 160°C for a few minutes. They won’t be exactly the same, but they’ll regain a bit of their crispness.
I never microwave them—trust me, I’ve tried. The dough turns soggy, and the filling gets unevenly hot. The oven or air fryer works best for reviving them.
Nutrition Information
These Nutella ravioli are definitely a treat, not an everyday snack, but they’re worth every bite. They’re rich in carbohydrates and fats, but because they’re small, you can easily enjoy one or two guilt-free.
The heavy cream adds richness but also contributes to that melt-in-your-mouth texture that makes them special. Using oil with a high smoke point keeps them light rather than greasy.
I’ve found that making smaller ravioli helps with portion control—they’re bite-sized and satisfying without overindulgence. Plus, their small size makes them perfect for sharing.
Overall, I see these as an occasional indulgence, a sweet moment to enjoy slowly. Pairing them with coffee or fruit helps balance the richness.
FAQ Section
Can I make the dough ahead of time?
Yes, I often make it a day in advance and keep it wrapped in the fridge. It actually becomes even easier to roll after resting overnight.
Why did my ravioli burst open while frying?
I’ve had that happen too—it usually means the edges weren’t sealed properly or the oil was too hot. Press the edges firmly with a fork and keep the oil at a steady medium heat.
Can I bake them instead of frying?
Yes, I’ve baked them at 180°C for about 12–15 minutes until golden. They’re lighter and less crisp, but still delicious.
What other fillings can I use?
I’ve tried dulce de leche, peanut butter, fruit jams, and even chocolate ganache. Just make sure the filling isn’t too watery, or it’ll leak.
Can I make mini versions for parties?
Absolutely! Tiny ravioli are adorable and easy to serve. Just reduce the filling slightly and keep an eye on the frying time—they’ll cook faster.
Conclusion
Making Nutella-filled ravioli always brings a smile to my face. It’s one of those desserts that feels playful, nostalgic, and elegant all at once. From mixing the dough to hearing them sizzle in the oil and dusting them with sugar, every step is joyful. They remind me why I love cooking—the small details, the smells, and the moment when you share something homemade that instantly makes people happy. I hope you try these and enjoy that same warmth and satisfaction in your own kitchen.