Sweet ravioli filled with chocolate. A crispy and golden shell with a creamy and irresistible filling. The sweet hazelnut cream ravioli are good hot, warm, or cold, and they are wonderful the next day! The choice is yours!
They are cooked in a pan and very easy to prepare, perfect to serve at tea time. Simple yet delicious little cakes that you can also enjoy as a dessert, perhaps accompanied by a liqueur or a sweet wine.
The dough, very similar to a shortcrust pastry but with very little butter, can be flavored with lemon, cinnamon, or, as I did, with a tablespoon of liqueur that also makes it more fragrant.
They are filled with Nutella but can be adapted to your tastes: you can opt for ricotta and chocolate chips, fruit jams, or custard.
Those timeless sweets that captivate with their unique taste, evoking all the memories of when, as children, we awaited holidays as magical and special moments.
Now all you have to do is read the recipe, let me know if you liked it. Until next time, from your Angie.
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 24/25 sweet ravioli
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Sweet Ravioli Filled with Chocolate
- 2 1/2 cups all-purpose flour
- 1/4 cup sugar
- 2 eggs (room temperature)
- 1/2 teaspoon baking powder
- 2 tablespoons grappa (or rum or limoncello or 1/2 tablespoon of white wine)
- 1 pinch salt
- 60 grams butter
- as needed Nutella®
- powdered sugar (for dusting)
- as needed peanut oil
Tools
- Pan
- Bowl
- Pasta Machines
- Pastry Wheel
- Slotted Spoon
- Paper Towels
- Food Scales
- Pastry Board
Steps for Sweet Ravioli Filled with Chocolate
Place the flour and baking powder in a bowl along with the butter cut into pieces and two tablespoons of grappa. (Butter cold from the fridge).
(I used grappa but rum, Strega liqueur, or limoncello are also fine. If you don’t want to use liqueur, use lemon juice).
Start to create fine crumbs with your hands, then add the sugar, continuing to work everything together.
Break the 2 eggs and add a pinch of salt.
(Room temperature eggs).
At this point, transfer the dough to the work surface and handle it briefly just enough to compact it.
A small but important tip: once compacted, do not handle it further as it should not warm up.
Tip (You can make the dough using a stand mixer or a food processor. Place all ingredients inside and mix until a ball forms).
Now, wrap it in plastic wrap and place it in the fridge to firm up for about 30/50 minutes.
After resting, roll the dough out finely with a rolling pin, or you can do it with a pasta machine, also known as a ‘nona papera’.
After flattening it slightly, start rolling the dough with the pasta machine, starting from the largest thickness and adjusting to the lower setting each time, until you reach the second-to-last notch.
Repeat this operation at least 2-3 times per thickness, dusting the dough with a little flour and folding it like a book each time.
(The thickness should be 1/8 inch).
Place the Nutella in dollops, slightly spaced apart.
Each ravioli should measure 3 inches, take the necessary distances and measurements.
Fold the dough over itself, press with your fingers all around the Nutella dollops, and cut the ravioli with the pasta cutter.
Seal them well by pinching the edges with your fingers to prevent them from opening during cooking.
Proceed more or less to make 24/25 sweet ravioli depending on the size you give them.
Heat plenty of peanut oil to 320°F-338°F and fry a few Nutella sweet ravioli at a time.
Let them brown on both sides, then remove them with the slotted spoon.
Let them drain on paper towels or kitchen paper.
Dust the Nutella sweet ravioli generously with powdered sugar and serve them.
Enjoy your meal.
Enjoy your meal.
Tips
Of course, I recommend enjoying your treats immediately! If you have leftovers, store them in a container with a lid for 2-3 days in a cool place.
They are not suitable for freezing.
Not just Nutella: you can also fill the ravioli with apricot or strawberry jam.
If you liked this recipe, click on many stars, thank you so much.
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FAQ
Can I bake them in the oven?
If you want to bake the sweet ravioli in the oven, place them on a baking sheet lined with parchment paper and bake at 356°F for about 12-17 minutes.
